By Mary Syrett, August 2007
- Introduction
- Catching catfish from shore
- Where to catfish in North Carolina
- Recipes
- Download
the full article as a
Recipes
Pan-fried Piedmont Catfish
2 pounds catfish fillets
1/3 cup flour
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 eggs, slightly beaten
1 cup cornmeal
Cooking oil for frying
Lemon wedges
Rinse the fish under cold water and pat dry with paper towels. Mix the flour with salt and pepper, then spread the mixture on wax paper. Put the eggs in a shallow bowl and the cornmeal on another piece of wax paper. Dust each fillet in the seasoned flour and shake off excess. Dip a fish fillet in the egg and let excess run off. Then dip fillet in the cornmeal. Warm a platter in an oven set at 250 degrees.
In a large skillet, heat ¼-inch cooking oil. Place your hand over the oil; when you feel heat rising, put the fish in and brown on each side. Don’t crowd the skillet; do only a few fillets at a time. Place on a paper towel to drain; then transfer to the platter and continue frying fillets. Serve with lemon wedges.
Carolina Catfish Salad
1 pound catfish fillets, cooked and cut into bite-size portions
2 medium-size tomatoes, coarsely chopped
1 avocado, cubed
1/3 cup chopped green onions
1/4 cup pitted and sliced green olives
1/2 cup Lawry’s Classic White Wine Vinaigrette with Chardonnay
7 cups torn lettuce
In a bowl, combine fish, tomatoes, onions and olives. Add vinaigrette with chardonnay and toss. Chill one hour. Remove from refrigerator and serve, tossed with lettuce.
| top |