Food serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
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Catfish was a staple in the Antebellum South because it was very common. Given their reputation as a bottom feeder, they weren't looked upon as a classy food, but modern folks have a lot of affection for it as a food they grew up with, and one they can make with their own hands. Ideally, you went down to the lake with your buddies, put the boat out, and drank the afternoon away with beer and some peace and quiet while fishing. Now you gotta fry it up for the family.
I mean, you could go to the store and get any sort of white fish and fry it, but you'll lose face. At least you would in my family. This was a show of love that you could provide for your family. Also fresh fish tastes best. If you bought the fish and it smells 'fishy', and not like clean water, go back to the store and make the person who sold it to you give you a decent fish because that person is not your friend. And then learn to fish or make friends with fishermen like a proper adult.
Instructions:
Soak the catfish in milk for about an hour in the fridge before you fry it up. This will get any bad taste out. Also, you likely fished this up from that lake down by the power plant and just...just do it.
Combine cornmeal, salt, pepper, onion powder, and garlic powder in a bowl. You can add cayenne if you want some heat. (You could also use Old Bay with paprika and salt/pepper. It's your fish. I don't know your business. I don't tell you how to run your life.)
Take fillets out of the fridge and drain milk until there's no drips on the fillets. Salt the fillets, because you like flavor.
Dredge the catfish in the cornmeal mixture.
((Why no flour in this one? Because you want that gritty texture of the cornmeal. I mean you could. Again, your business.))
Fry up in a hot pan filled with a cheap oil like canola.
Tips:
Don't overcrowd the pan! This will reduce the overall temperature.
If the oil isn't hot enough, the food will just soak up oil instead, and you won't get crispy, delicious fish. You'll get soggy, 'cornmeal everywhere but the fish', oil laden mess of sadness that just gives you heart disease.
If a whole fillet scares you, cut it into smaller pieces. You can also make nuggets.
The fish is done when it's golden brown and starts to 'float' in the oil.
Drain on a rack above a sheet pan so it doesn't sit in its own oil and get soggy.
Serve with tartar sauce with an extra lemon wedge on the side.
