Most people in Florida and throughout the Southern states know how to cook catfish. It is the most popular fish, at least inland in the state. Not only in North America but also in Europe and Asia, it has been caught and farmed for food. Although catfish is not included in my favorites, many people prefer it to any other kind of fish. A lot of people who do not care for it claim it is because it has no flavor but for me, it has a unique taste that I just do not like.
I have had friends who said the reason I don’t like catfish is because whoever cooked it, did not know how to cook catfish. When I tried their recipe, I did not care for it either. Don’t let me stop you from trying it; do and see what you think because the ones who like it really love it.
Catfish live naturally in inland or coastal waters. It is a common sight to see Floridians packed with their fishing poles headed out to get their meal for the day. Often they will clean and cook it right along the water’s edge. This fish can be found in most freshwater environments but most inhabit the areas of shallow running water.
So many people have learned how to cook catfish and love it that farm raising has become a huge industry throughout the warm South. About sixty percent of it being raised in a sixty five mile radius area in Mississippi.
If you are searching out ways on how to cook catfish, you will probably find that most people prefer fried catfish. Here in the south, fried catfish is a staple in many diets.
Rinse and dry fish.
Beat egg and milk together.
Mix the flour, cornmeal, salt and pepper together.
Heat oil and butter until sizzling.
Dip fish fillets into the egg/milk mixture and then dip into the flour mixture.
Place fish in the hot oil/butter and fry about 5 minutes on each side.
Drain and serve with tartar sauce.
Sift together in a bowl the flour, baking powder, and salt.
Combine the egg, milk and 1 tablespoon oil.
Add egg mixture slowly to the dry ingredients, beating until smooth.
Heat 1 quart of oil until sizzling.
Dip fish into the milk/egg batter and carefully place in the hot oil.Cook and turn until brown.
Remove from oil and drain.
Preheat oven to 350 degrees.
Season fish fillets with the salt and pepper.
Combine the lemon peel, juice, onion, parsley and mayonnaise and blend well.
Place fish in a buttered baking dish.
Spoon and spread lemon sauce over the fish.
Bake for 30 minutes or until brown and fish is flakey.
Sprinkle both sides with salt and pepper.
Beat eggs lightly and blend in the milk.
Dip the fish in the egg mixture and roll in the cornmeal.
Place the fish in a heavy skillet containing about 1/8 inch hot fat.
Fry over medium heat; when fish is brown on one side turn it over and brown other side.
Cook about 10 to 15 minutes depending n thickness of fish; drain on paper towels.
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