Subject: Fried Catfish
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 01 2001 - 20:03:50 EST
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F O O D F U N N Y
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Reader Deryl Morgan writes:
I have a true food funny for you. This happened many years ago as the
little boy is now a man of 46. When my brother was about 4 he was
watching my mom clean out the refrigerator and stuff (veggies etc.)
that was still good she put into a casserole. She added a few other
things such as rice and seasonings and then baked it. When she put it
on the dinner table he just looked at it then at her and said, quite
put out, "You want me to eat INSTANT GARBAGE?" We all got tickled
and to this day whenever we make a casserole out of leftovers it is
called "Instant Garbage Casserole."
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T O D A Y ' S R E C I P E
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It came as quite a surprise to me that restaurants in rural Georgia
that advertise seafood usually offer nothing more than catfish.
Fortunately the catfish is always fresh and good, and is invariably
prepared in the manner of this recipe. Any firm fish fillets can be
used, but don't try telling that to a Southern cook.
Fried Catfish
3-4 lbs (1.5-2 Kg) catfish fillets
Salt and freshly ground pepper to taste
1 cup (250 ml) cornmeal
Lard or vegetable oil for deep frying
Season the catfish fillets with salt and pepper and coat them with
cornmeal. Heat enough lard or oil to fill a heavy iron skillet to a
depth of about 1/2 inch (1 cm) over high heat, until it is very hot
but not smoking. Fry the fillets, 3 or 4 at a time, until evenly
browned, about 3 to 4 minutes per side. Drain on paper towels and
serve immediately. Serves 4 to 6.
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