I love sea food. However it took me a log time to develop taste for American fish except catfish. I was introduced to catfish at Southern Art at Atlanta, GA. I instantly loved catfish there and have been in love with it since then. I assume this is a pretty standard and traditional southern recipe, I have not made any changes to it.
Time: 25 minutes
Things you need:
- 1 pound catfish, cleaned, dabbed dry and cut into small (3″x1″) pieces
- 1 egg white
- 1 cup cornmeal
- Salt and freshly ground black pepper
- 1 cup coconut or any other oil
- Deep pan to fry
- In a mixing bowl mix egg white, salt and pepper. Add fish pieces to it and coat them well.
- Take cornmeal in a flat bowl or a plate.
- Heat the oil in the deep pan.
- Take out one piece of fish out at a time, roll it in the cornmeal and drop it carefully in hot oil.
- Fry only 4-5 pieces at a time. Flip the pieces over when they start to brown. Finish the other side too.
- Take them out on paper towel to drain.
- Serve the fish with tarter sauce/ sour cream or whatever you like.