Post by Whiskers on May 21, 2007 13:53:29 GMT -6
Channel cat fillets
First you need to remove all the belly section and all the dark red meat.Be sure to remove all the yellow colored "mud strip" at the top also.
Ingredients:
Channel Cat Fillets
Seasoned Salt ( Lawrys etc. )
Seasoned Pepper
Garlic Powder
Onion Powder
White Flour
White Cornmeal
Peanut or vegetable oil
Slice the fillets into 2 to 4 inch pieces or whatever your preference but not too thick or they will take forever to cook. This is particularly true with larger fish. Apply the seasonings generously and refrigerate in a plastic bag or covered container for at least two hours. Put equal amounts of white flour and cornmeal in a plastic bag and shake until thoroughly mixed. Put a few pieces at a time in the bag and shake until all pieces are thoroughly coated. In a deep fryer or wok pot heat the cooking oil to the proper temperature, when a drop of water splatters upon contact, the oil is ready to go. Place a few pieces of fish at a time in the fryer and remove when they are golden brown. Put them on paper towels to drain off excessive oil and serve them with whatever you like.
First you need to remove all the belly section and all the dark red meat.Be sure to remove all the yellow colored "mud strip" at the top also.
Ingredients:
Channel Cat Fillets
Seasoned Salt ( Lawrys etc. )
Seasoned Pepper
Garlic Powder
Onion Powder
White Flour
White Cornmeal
Peanut or vegetable oil
Slice the fillets into 2 to 4 inch pieces or whatever your preference but not too thick or they will take forever to cook. This is particularly true with larger fish. Apply the seasonings generously and refrigerate in a plastic bag or covered container for at least two hours. Put equal amounts of white flour and cornmeal in a plastic bag and shake until thoroughly mixed. Put a few pieces at a time in the bag and shake until all pieces are thoroughly coated. In a deep fryer or wok pot heat the cooking oil to the proper temperature, when a drop of water splatters upon contact, the oil is ready to go. Place a few pieces of fish at a time in the fryer and remove when they are golden brown. Put them on paper towels to drain off excessive oil and serve them with whatever you like.
