MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Arnold's Fried Catfish
 Categories: Seafood, Breads, Chilies
      Yield: 6 Servings

      3 tb + 3/4 ts salt; divided
      3 tb Hot pepper sauce
      6    (8 oz ea) U.S. farmed
           - catfish filets
  1 1/2 c  White cornmeal
      2 tb All-purpose flour
  2 1/2 ts Baking powder
      1 ts Fresh ground black pepper
      1 ts Garlic powder
    1/2 ts Cayenne pepper
      3 c  (about) vegetable oil

  SPECIAL EQUIPMENT: A deep-fry thermometer

  Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot
  water in a large bowl until salt dissolves. Chill in
  freezer until cold, about 30 minutes. Place catfish in
  brine, cover, and refrigerate for 3 hours.

  Whisk cornmeal, next 5 ingredients, and remaining 3/4
  teaspoon salt in a medium bowl. Attach deep-fry
  thermometer to the side of a 10" cast-iron skillet or
  other large heavy skillet. Add oil to come a little less
  than halfway up side of skillet. Heat over medium heat
  until thermometer reads 335+Γ+.F/168+Γ+.C.

  Rinse catfish; pat dry. Dredge catfish in cornmeal
  mixture, shaking off excess. Working with 2 fillets at a
  time, fry catfish, turning halfway through, until golden
  brown and crispy, 10-12 minutes per batch. Transfer fish
  to paper towels to drain.

  by Kahlil Arnold; Arnold's, Nashville, TN

  Bon App+Γ+¼tit | February 2012

  Makes 6 servings

  MM Format by Dave Drum - 12 March 2012

  Uncle Dirty Dave's Archives

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... I came, I searched, I found .... now I've mislaid it!

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