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Momma Cherri's Succulent Catfish |
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Fresh or frozen Catfish
½ cup cornmeal
¼ cup white flour
Dash of salt and pepper
Dash of Cajun spices
Enough cooking oil (sunflower) to cover the base of a heavy frying pan
Method
Combine all of the dried ingredients, wash the fish and then coat the catfish in the dried mixture.
Place fish in frying pan, place skin side down. Usually the fish is fillet and skinless; you can tell the side that would have had skin on it, as it is not the flat side.
Cook on a moderate heat, turning once. Serve with hush puppies, rice and black eyed peas, coleslaw and greens.
Reproduced by kind permission of Momma Cherri's, Brighton |
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