Tangy Catfish Recipe
This tangy catfish is made with catfish fillets. Marinated with a lemon juice and tabasco sauce mix, the catfish is floured and fried in oil till golden brown. Served with lemon twists and a fresh side salad, it makes a delightful brunch or lunch meal.
Ingredients
1 1/2 pounds catfish fillets, fresh or frozen
2/3 cup lemon juice
2 teaspoons TABASCO pepper sauce
2/3 cup flour
2/3 cup yellow cornmeal
1 teaspoon salt
Vegetable oil
Directions
Thaw fish if frozen.
Cut fillets crosswise into 3/4-inch strips.
In shallow dish combine lemon juice and Tabasco sauce; add fish.
Cover; refrigerate 1 hour; turn fish occasionally.
On waxed paper combine flour, cornmeal and salt.
Coat fish with flour mixture.
In large skillet over medium-high heat bring 1 inch oil to 350°F.
Fry fillet strips, a few at a time, 3 to 5 minutes or until golden brown on all sides.
Drain on paper towels.
Cut fillets crosswise into 3/4-inch strips.
In shallow dish combine lemon juice and Tabasco sauce; add fish.
Cover; refrigerate 1 hour; turn fish occasionally.
On waxed paper combine flour, cornmeal and salt.
Coat fish with flour mixture.
In large skillet over medium-high heat bring 1 inch oil to 350°F.
Fry fillet strips, a few at a time, 3 to 5 minutes or until golden brown on all sides.
Drain on paper towels.
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