Recipe courtesy of Tyler's Taste of Texas
Tyler's Taste of Texas Style Catfish
Getting reviews...
- Total: 1 hr 25 min
- Prep: 1 hr 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 616
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 47 g
- Cholesterol
- 365 mg
- Sodium
- 899 mg
- Total: 1 hr 25 min
- Prep: 1 hr 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 616
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 47 g
- Cholesterol
- 365 mg
- Sodium
- 899 mg
Ingredients
Directions
- Mix the eggs, hot sauce and water to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty Tyler's Taste of Texas plate.
