Recipe by Oxmoor House March 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Creole Seasoning: Combine all ingredients in a medium bowl, stirring well.

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  • 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°.

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

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

  • 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.

Source

Southern Living Off the Eaten Path; Grits and Groceries, Saylors Crossroads, South Carolina

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