Recipe: Fried Catfish
Virgil’s Tartar Sauce
Ingredients:
* ¾ cup mayonnaise
* 1 hard-boiled egg, chopped
* 2 tablespoons capers
* 1 tablespoon shallots, finely chopped
* 2 tablespoons fresh parsley, chopped
* Juice of ½ lemon
* 1 tablespoon scallions (greens only), finely chopped
* 1 ½ tablespoons celery, finely chopped
* ½ teaspoon Tabasco sauce
Instructions:
1. In a small mixing bowl, blend all the tartar sauce ingredients.
2. Cover and refrigerate overnight.
Fried Chicken Spice Mix
Ingredients:
* 6 tablespoons kosher salt
* 6 tablespoons sweet paprika
* 5 tablespoons onion powder
* 5 tablespoons garlic powder
* 3 tablespoons dry mustard
* 3 tablespoons cracked black pepper
* 1 tablespoon ground cumin
* 1 tablespoon dried thyme
* 1 tablespoon poultry seasoning
* 1 tablespoon dried oregano
* 1 tablespoon dried sage
* 1 tablespoon chili powder
Instructions:
1. Thoroughly blend all of the ingredients in a medium mixing bowl.
2. Transfer to a covered container.
3. Keep in a cool dry place until needed.
Makes 2 cups, plus 2 tablespoons.
Virgil’s Creole Seasoning
Ingredients:
* 2 cups seasoning salt
* ½ cup paprika
* ½ cup granulated garlic
* ½ cup cracked black pepper
* 2 tablespoons granulated onion
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Instructions:
1. Thoroughly mix the ingredients together in a covered container.
2. Cover and store in a cool dry place.
Makes 4 cups.
Universal Flour
Ingredients:
* 1 cup yellow cornmeal
* 2 cups all-purpose flour
* 1 tablespoon granulated garlic
* 1 tablespoon granulated onion
* 1 tablespoon kosher salt
* 1 teaspoon dry mustard
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon cracked black pepper
* ¼ teaspoon cayenne pepper
Instructions:
1. Combine all of the ingredients in a medium bowl.
2. Whisk together until incorporated.
3. Transfer to a covered container.
4. Store in a cool and dry place.
Makes 3 ¼ Cups
Catfish
Ingredients:
* 2 ½ cups canola oil
* 2 cups buttermilk
* ¼ cup hot sauce
* 1 tablespoon Fried Chicken Spice Mix
* ½ teaspoon Virgil’s Creole Seasoning
* 2 cups Universal Flour
* 4 (7-8 ounce) fresh catfish fillets
* 2 lemons, cut into halves or wedges
Instructions:
1. In a large, deep saucepan, heat the canola oil to approximately 350°F.
2. In a small mixing bowl, combine the buttermilk, hot sauce, Fried Chicken Spice Mix and Creole Seasoning.
3. Set out the Universal Flour in a separate small bowl.
4. Place the catfish in the buttermilk mixture for 3 minutes.
5. Remove and dust with the Universal Flour.
6. Shake off the excess and gently slide into the hot oil.
7. Fry the fillets for about 3 to 4 minutes, or until golden brown on one side.
8. Flip and fry for 3 more minutes, or until golden brown. (Fry the fillets in two batches of two fillets each. They will be much easier to maneuver.)
9. Remove the fried fillets to a large plate covered in paper towels.
10. Blot with paper towels to dry.
11. Serve immediately with ¼ cup of tartar sauce and a lemon half for each fillet.
Serves 4.
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Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.
