E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Texas Fried Catfish Tom Perini | September 7, 2016 According to recipe author Tom Perini, catfish is one of the few things openly accepted by ranchers and cattlemen as an alternative to beef. “Catfish can be found in most every river, lake, and pond in Texas, and we all grew up fishing for them," he says. Before battering the fish in this recipe, cut them in half lengthwise for the perfect fish-to-cornmeal ratio. Level Beginner Prep Time 10 minutes Cook Time 6 minutes Serves 6 Cook it With Our 7 Quart Cast Iron Dutch Oven Ingredients 6, 5-7-ounce catfish fillets ¾ cup whole milk 1 large egg, beaten 2 teaspoons seasoning salt ½ teaspoon ground white pepper 2 cups yellow cornmeal ¼ cup all-purpose flour 1 teaspoon cayenne pepper ½ teaspoon freshly ground black pepper 1 teaspoon salt ¼ teaspoon onion powder ¼ teaspoon garlic powder Vegetable oil (enough that the fish can be fully submerged) Directions Slice each fillet in half lengthwise. In a shallow bowl, combine the egg-dip ingredients and mix well. On a large plate, combine the ingredients for the seasoned cornmeal. Heat enough oil so that the fish fillets will be submerged in a 7 Quart Dutch Oven over medium-high heat to 350 degrees Fahrenheit. While the oil heats, dip the catfish fillets one at a time in the egg dip, coating each piece fully and letting any excess drip off. Dredge each piece in the seasoned cornmeal, coating it completely. Shake off any excess. When the oil is hot, carefully slip the fillets into the oil without crowding them (you may have to fry them in batches). Fry until the fillets float to the top of the oil, about 6 minutes. When the fish is ready, the meat will be flaky. Transfer them to a wire rack to drain. Contributed By: Tom Perini Tom Perini is the owner of the Perini Ranch Steakhouse in Buffalo Gap, Texas. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Southern Fried Okra View recipe Grilled Squash Pasta Salad View recipe Braised Lamb with Carrots View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Texas Fried Catfish Tom Perini | September 7, 2016 According to recipe author Tom Perini, catfish is one of the few things openly accepted by ranchers and cattlemen as an alternative to beef. “Catfish can be found in most every river, lake, and pond in Texas, and we all grew up fishing for them," he says. Before battering the fish in this recipe, cut them in half lengthwise for the perfect fish-to-cornmeal ratio. Level Beginner Prep Time 10 minutes Cook Time 6 minutes Serves 6 Cook it With Our 7 Quart Cast Iron Dutch Oven Ingredients 6, 5-7-ounce catfish fillets ¾ cup whole milk 1 large egg, beaten 2 teaspoons seasoning salt ½ teaspoon ground white pepper 2 cups yellow cornmeal ¼ cup all-purpose flour 1 teaspoon cayenne pepper ½ teaspoon freshly ground black pepper 1 teaspoon salt ¼ teaspoon onion powder ¼ teaspoon garlic powder Vegetable oil (enough that the fish can be fully submerged) Directions Slice each fillet in half lengthwise. In a shallow bowl, combine the egg-dip ingredients and mix well. On a large plate, combine the ingredients for the seasoned cornmeal. Heat enough oil so that the fish fillets will be submerged in a 7 Quart Dutch Oven over medium-high heat to 350 degrees Fahrenheit. While the oil heats, dip the catfish fillets one at a time in the egg dip, coating each piece fully and letting any excess drip off. Dredge each piece in the seasoned cornmeal, coating it completely. Shake off any excess. When the oil is hot, carefully slip the fillets into the oil without crowding them (you may have to fry them in batches). Fry until the fillets float to the top of the oil, about 6 minutes. When the fish is ready, the meat will be flaky. Transfer them to a wire rack to drain. Contributed By: Tom Perini Tom Perini is the owner of the Perini Ranch Steakhouse in Buffalo Gap, Texas. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Southern Fried Okra View recipe Grilled Squash Pasta Salad View recipe Braised Lamb with Carrots View recipe
