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Fried Catfish with a Spicy Pumpkin Seed Crust

8 sm Catfish fillets
1 c Flour; seasoned with
1 ts Salt; and also
1/2 ts Freshly ground black pepper
Vegetable oil; for frying

For the Batter:
2 Eggs
2/3 c Flour
1 ts Salt
2/3 c Cornmeal
1 c Flat beer
2 Jalapeno peppers; seeded, diced fine
1/3 c Red bell pepper; finely diced
1 c Shelled pumpkin seeds
1 ts Chili flakes

Preparation for the Batter: In a large bowl, add eggs and beat. Blend in flour and salt. Add cornmeal and beer, a little at a time while whisking lightly. Batter should be a little lumpy. Let stand at room temperature for one hour. Lightly fold in remaining ingredients. Preparation for the Fish: Dust fish with seasoned flour and then batter to coat. Place in hot oil (375 to 400 degrees) until brown and crispy, about three to four minutes. While fish are frying, prepare tartar sauce. Plate will have some prepared coleslaw and lemon wedges. Place fish on plate, place ramekin of tartar sauce on plate and garnish with fresh cilantro. Serves 4.

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