Catfish has been much maligned. HG will admit that some of the bottom feeders used to have a taste of Mississippi mud. But, today’s farm raised catfish are just firm fleshed and tasty. Here’s how HG does it: Soak catfish in buttermilk. Dust with flour. Dip in beaten egg. Roll in Zatarain’s Fish Fry. Sizzle in hot oil. Serve with a dollop of mayonnaise mixed with sriracha (plus a lemon squeeze). Down home Southern goodness. Goes good with beer and the Super Bowl.
The Great Catfish
February 4th, 2011 § 2 comments
You totally got me on this one. Now all I want to do is to eat a catfish.
[…] recipes and choose one heavy on spice. HG also likes fried catfish with grits (for an HG recipe Click Here) Add some collard greens (or garlicky sauteed spinach) to your plate. Dot the grits and spinach […]