The Great Catfish

February 4th, 2011 § 2 comments

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.

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