Jeff's Catfish Coating/Breading
Created by KittenCal on October 17, 2014
- Servings: 1
- Prep Time: 5m
- Cook Time: 0m
- Recipe #14647
Ingredients
- WET COATING
- 2 tablespoons fresh lemon juice
- 1 cup evaporated milk
- 1 large egg, beaten
- 1 teaspoon baking powder
- FOR SEASONING THE FISH
- Creole seasoning (Tony Chachere's Creole seasoning, use enough to generously coat the fish)
- DRY COATING -- seasonings may be adjusted to taste
- 1 cup corn flour
- 1/2 cup all-purpose flour (white)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 to 2 teaspoons Creole seasoning (or more to taste)
How to Make
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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.
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Step 2: In a shallow bowl combine all dry ingredients.
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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.
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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.
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Step 5: Heat oil in a cast-iron skillet until hot. Fry fish until cooked through.
Nutritional Facts
- 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