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Fried Catfish Poboy
A delicious way to celebrate Carnival
2 catfish fillets, about 1/4 pound each
1 cup corn meal
1 cup All-purpose flour
1 tablespoon Cajun spice
1 Egg, beaten
1 cup milk or beer
Canola oil for frying
Red or Green leaf lettuce
Sliced tomato
Lemon Dill Mayonnaise
French bread, sliced lenght-wise
Place about 1 inch of Canola oil into skillet and heat over medium-high heat until it shimmers but doesnÕt smoke, about 350 degrees on an instant read
thermometer.
Inspect catfish fillets and remove any bones. In a bowl, mix egg and milk or beer and set aside. In a large zipper-lock bag mix cornmeal, flour and Cajun spice.
Dip fish into liquid and gently shake to remove excess. Place into bag with coating mixture and gently shake to coat.
Place fish into hot oil and cook until one side is golden brown, about 2 to 3 minutes. Turn and cook other side until golden. Remove to paper towel to
drain.
Serve on French bread with lettuce, tomato slices and Lemon-Dill Mayonnaise.
© 2001 Rick McDaniel
Lemon-Dill Mayonnaise
1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon white wine Worcestershire sauce
In a small bowl, whisk together ingredients until blended.
© 2001 Rick McDaniel
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