<<< S o u t h e r n >>> Fried Catfish

 

 

1 fillet (10 oz.) frozen catfish

1 tsp. cayenne pepper, or to taste

1/2 cup corn flour

salt , pepper, to taste

1 quart oil for deepfrying

Lay catfish fillet horizontally on cutting board. Cut thin 1/4" wide strips from fillet at a 45º angle. This is easy if your knife is sharp and filet is partly frozen. Dust fish strips moderately with cayenne pepper, gently tumble to coat all strips evenly. They should look pink all over when you are through On the bayou, this is called a dry marinade. Place catfish strips on a plate or pan, set aside for a few minutes to thaw. Heat oil in deep fryer to 365º. Place enough corn flour to bread catfish on a bowl or plate and season with salt and black pepper. Place thawed catfish into seasoned cornflour and tumble gently until all strips are evenly coated. Deep fry in hot oil about 3 minutes or until done. Fish should be golden brown, slightly crisp outside, moist and flaky inside when done.