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Fried Catfish With Zippy Cornmeal Crust And R
1 cup mayonnaise
grated zest of 1 lemon
2 tablespoons chopped fresh parsley
2 tablespoons chopped dill pickle
1 tablespoon spicy Creole mustard
1 tablespoon drained capers -- (optional)
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 cup all-purpose flour
4 large eggs
1 cup yellow cornmeal
3 tablespoons old bay seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup vegetable oil
2 pounds catfish filets
lemon wedges -- for garnish
Make the remoulade sauce:
In a small bowl, stir together all the ingredients until well mixed. Cover, and refrigerate for at least one hour or overnight.
Prepare the catfish:
Get everything ready before starting your fish fry:
Place the flour on a plate. Beat the eggs well in a medium bowl. In a large bowl, whisk the cornmeal, Old Bay Seasoning, salt, and garlic powder to combine. Heat the oil in a large skillet over medium heat until very hot but not smoking. Preheat the oven to 200F
The procedure will go smoothest if you reserve one hand for dredging the catfish in the flour and dipping it in the eggs, and the other for coating in the seasoned cornmeal. In batches, dredge the catfish in flour, shaking off any excess. Dip the catfish in the eggs, coating on both sides. Then dredge the dipped catfish in the seasoned cornmeal, patting the coating so it will adhere.
Slip the coated catfish into the oil, and cook over medium heat, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spatula, transfer the browned catfish to a paper towel-lined baking sheet to drain, and keep warm in the oven while continuing with the remaining catfish. Serve the catfish as soon as possible, with the remoulade sauce on the side. Garnish with the lemon wedges.