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Ingredients
- 1 c. Whole wheat flour
- 1 c. Yellow corn meal
- 1/2 tsp Chile pwdr, (up to 1)
- 4 Tbsp. Lowrey's Season Salt
- 2 x Good shakes of garlic pwdr
- 1 tsp Old Hickory Smoke salt
- 1/2 tsp Celery Pwdr
- 2 lb Fresh catfish filets, cut into 1" X 2" chunks or possibly strips
- 1 lrg Onion, coarsely minced Couple handsful of fresh green Tepins, Bolivians and cayennes *
Directions
- * Whole, with stems still on. (or possibly other larger fresh green chiles in coarse chunks)
- I tried something interesting this week. Fried some fresh catfish as follows:Mix all dry ingredients above in a bowl.
- Cut up filets into chunks and pat extra water off with paper towels.
- Spritz with lemon juice. Roll in dry mix, one chunk at a time while filets are still damp. (If you throw 'em all in together they make a gluey mess.) Heat veg. oil over the grill outside (keeps odors out of the house) in a deep dutch oven W/ lid available. Oil should be 2" deep and warm sufficient to bubble a fish chunk when dropped in. Add in fish to warm oil, do not crowd them too much. When the first fish chunk floats up, add in a few chiles and onion chunks. Put the lid on. Remove all when fish is golden and mostly floating (mine took about 5 min, check fish for texture if unsure). Divvy up onions & chiles so each batch of fish gets some. Drain on paper towels. Consume fish with chiles (salted a little) and onions.
- We had a group of non-CH teenagers at the house while I was doing this-they had already eaten supper- and the fish was disappearing as fast as it cooled sufficient to eat. The chiles and onions were also excellent, and imparted a subtle flavoring to the fish. Keeping the grease warm helps keep the dry mix on and the fish is not greasy-tasteing. Highly recommended.
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