Nashville Fried Catfish
Recipe Ingredients:
| 1 | cup | all-purpose flour |
| 1/2 | cup | milk |
| 2 | eggs | |
| 1/4 | cup | kosher salt |
| 2 | limes | |
| 1/2 | gal | ice water |
| 2 | Tbsp | rub or essence |
| 1 | Tbsp | everglades seasoning |
| 1 | cup | yellow cornmeal |
| 6 | 8oz catfish fillets | |
| 2 | cup | peanut oil |
Recipe Instructions:
| 1. | Dissolve Kosher salt in ½ gallon of water and soak fillets for 30 minutes. Drain and rinse – Pat dry with paper towels. Sprinkle with limejuice and refrigerate for 2 hours. |
| 2. | Combine 1 cup flour 1 tablespoon Everglades Seasoning and 1 tablespoon of rub or essence in shallow dish #1. Beat 2 eggs with ½ cup milk in dish #2. Combine 1-cup cornmeal and 1 tablespoon of rub or essence in shallow dish #3. |
| 3. | Dredge catfish one at a time in flour, then egg wash, then cornmeal – shake to remove excess. |
| 4. | Heat 1 cup of peanut oil in large cast iron skillet set on #5. Fry fish on one side for about 4 to 5 minutes or until golden brown. Turn and cook on second side until golden brown. Remove and drain on paper towels. Season lightly with rub or essence. |
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