Fried catfish with a spicy pumpkin seed crust

4 servings

Ingredients

Quantity Ingredient
8 smalls Catfish fillets
1 cup Flour; seasoned with
1 teaspoon Salt; and also
½ teaspoon Freshly ground black pepper
Vegetable oil; for frying
=== FOR THE BATTER ===
2 Eggs
⅔ cup Flour
1 teaspoon Salt
⅔ cup Cornmeal
1 cup Flat beer
2 Jalapeno peppers; seeded, diced fine
⅓ cup Red bell pepper; finely diced
1 cup Shelled pumpkin seeds
1 teaspoon Chili flakes

Directions

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.

Comments: Catfish is the fifth most popular fish in the United States, ahead of salmon, scallops, sole, clams and crab. Commercially-farmed channel catfish are the best tasting. The flavor is mild, the flesh is lean and an excellent source of protein. Catfish can be fried, broiled, baked, grilled, blackened, sauted and stir-fried. If you can't find pumpkin seeds, try sesame seeds, sunflower seeds, roasted nuts or dried seeds from your own home grown vegetables.

Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 134 Formatted for MasterCook by Nancy Berry - cwbj78a@...

Converted by MM_Buster v2.0l.

Related recipes