Jeff's Catfish Coating/Breading
"This recipe is by a very good friend of mine who lives in the Cajun country of Louisiana (who is a fantastic cook!) he uses it mainly for catfish, I'm sure it can be used for any stronger flavored fish. Note: the wet/and or dry ingredients can be increased depending on how many fillets that you are using. I'm guessing this may enough for 1/2 to 3/4 pound of fillets. This is used for pan frying but could be used also for deep-frying"
Original is 1 serving
Ingredients
- WET COATING
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- FOR SEASONING THE FISH
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- DRY COATING -- seasonings may be adjusted to taste
Nutritional
- Serving Size: 1 (525.8 g)
- Calories 890
- Total Fat - 17.4 g
- Saturated Fat - 7.1 g
- Cholesterol - 235.3 mg
- Sodium - 1868.7 mg
- Total Carbohydrate - 152.4 g
- Dietary Fiber - 15.2 g
- Sugars - 13.7 g
- Protein - 37.9 g
- Calcium - 731.2 mg
- Iron - 7.6 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large bowl whisk the wet ingredients together until well combined; add fillets and allow to soak for a few hours in refrigerator (turning frequently) in the mixture - this will remove any strong fish flavor.
Step 2
In a shallow bowl combine all dry ingredients.
Step 3
Remove the fillets from the milk mixture allowing excess to drip off. Season the fillets with Creole seasoning then allow to sit on a plate for 10 minutes.
Step 4
After 10 minutes coat fillets in dry batter. Place on a rack and allow to sit for 20 minutes then coat again in the dry mix.
Step 5
Heat oil in a cast-iron skillet until hot. Fry fish until cooked through.
Tips
No special items needed.
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