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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Oral Roberts who wrote (17691)	8/28/2006 7:13:04 PM
From: Oral Roberts	Respond to of 25073

Cajun catfish or other stronger tasting type white fish. We need about 1 1/2 lbs of fish about 1/2" thick cut into 3" long pieces. Seasoning Mix: 1 T garlic powder 2 t salt 1 1/2 t black pepper 3/4 t white pepper 1 t cayenne Mix well Fish dip: 2 T yellow prepared mustard 2 T of our hot pepper vinegar 1 T of seasoning mix. Mix these together, toss in fish and coat well. Give some time to soak in, perhaps 1/2 beer for chef. Egg dip is 1 large egg and 1 cup of milk and 1 t of seasoning mix. Whip egg until frothy, whip in milk and seasoning. Now 1 1/2 cups corn flour and remaining seasoning mix in a shaking bag. Mix together well. K. After half beer is done, dredge fillet's in milk/egg mixture and toss in flour mixture to coat well. Let sit on a wire rack for about another 1/2 beer, maybe 5 minutes. Heat about 3 cups of lard in a cast iron fry pan. You want your oil about 1/4" deep and 300°. Add pieces without crowding and go about 10 to as much as 16 minutes. Should be dark golden brown. Flip. About 5 minutes more. Lower temp means longer cooking time then you think, darker and crispier outer with extremely juicy and flaky interior. Drain on paper towels and serve. Yum! If using vegetable oil about 280 for temp. These preceding our cobbled and changed to my liking from Prudhomme recipe's.