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What You Need:
(To Make: 8 dozen)
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1 pound catfish fillets, skinned and cut into 1-inch pieces
1 teaspoon ground hot red pepper (cayenne)
4 teaspoons salt
4 eggs, lightly beaten
2 cups corn flour (see Glossary), or substitute 2 cups all purpose flour
Vegetable oil for deep frying
Creole Tartar Sauce
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Translate this recipe:
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| How To Cook: |
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1. Pat the pieces of catfish completely dry with paper towels and season them on all sides with the red pepper and salt. Immerse the pieces, three or four at a time, in the beaten eggs, then roll them about in the flour to coat them evenly. As you proceed, arrange the coated pieces of catfish in one layer on wax paper.
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2. Preheat the oven to its lowest setting. At the same time, line a large shallow baking dish with a double thickness of paper towels and place it in the middle of the oven.
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3. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 or 3 inches and heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
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4. Deep-fry the catfish, seven or eight pieces at a time, turning them about with a slotted spoon for about 3 minutes, or until they are crisp and golden brown. As they brown, transfer the finished pieces to the paper lined dish and keep them warm in the oven while you deep-fry the rest.
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5. To serve, arrange the catfish attractively on a large heated platter and insert a toothpick into each piece. Spoon the Creole tartar sauce into a bowl and present it separately.
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