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Southern Fried Catfish from Grits and Groceries

Photo: Oxmoor House
Yield Makes 8 servings

Ingredients

  • CREOLE SEASONING
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons pepper
  • 1 tablespoon ground red pepper
  • 1 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • CATFISH
  • Vegetable oil
  • 2 cups cornmeal
  • 2 cups masa harina (corn flour)
  • 2 large eggs
  • 1 cup milk
  • 1 tablespoon Creole mustard
  • 3 pounds farm-raised catfish fillets, cut into 4- x 2-inch strips
  • Parchment paper
  • Pickled vegetables
  • Sliced tomatoes

How to Make It

  1. Prepare Creole Seasoning: Combine all ingredients in a medium bowl, stirring well.

  2. Prepare Catfish: Preheat oven to 300°. Pour oil to a depth of 3 inches into a 4- to 5-qt. Dutch oven; heat over medium-high heat to 350°.

  3. Meanwhile, combine cornmeal, masa harina, and 3 tablespoons Creole Seasoning in a large bowl, reserving remaining seasoning for another use. Stir seasoning mixture well.

  4. Whisk eggs in a large bowl; whisk in milk and mustard. Dip fish in egg mixture; dredge in cornmeal mixture, shaking off excess.

  5. Fry fish, 8 pieces at a time, 2 minutes on each side. Drain fish on paper towels. Transfer fish to a baking sheet lined with parchment paper. Place in oven; keep warm at 300° until ready to serve. Serve with pickled vegetables and sliced tomatoes.

Southern Living Off the Eaten Path