2 cup white cornmeal
Salt & freshly ground black pepper
2 1/2 lbs. large catfish filets, cut into 1" strips
Peanut oil for flying
1 Tbsp. finely chopped fresh parsley
3/4 cup white wine vinegar
2 green onions, thinly sliced
2 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 tsp. coarsely ground black pepper
1/2 tsp. salt
Combine cornmeal, salt and pepper in shallow dish. Dredge catfish strips in cornmeal, shaking off excess. Set aside on wax-paper lined baking sheet. Heat 2" peanut oil in heavy skillet to 375 F degrees. Add catfish strips to oil, 3 at a time, and fly 5 minutes, turning, until golden brown and fish flakes easily. Drain on paper towels and sprinkle lightly with salt. Combine all sauce ingredients right before serving.
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