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My review
TW Fried Catfish
Terry
"One of my favorite fried-catfish recipes when having a fish fry. This is not too spicy and is usually a crowd favorite. Adapted from one of one of my old working buddies in the late 70s. Serve with french fries or onion rings."
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Ingredients
1 h 20 m servings 1500 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Season catfish with Cajun seasoning, salt, and black pepper. Refrigerate fillets 1 to 3 hours.
- Mix saltine crackers and almonds in a large, wide bowl. Stir milk, beaten eggs, and garlic together in a separate bowl.
- Soak the catfish fillets in the milk mixture for 5 to 10 minutes.
- Heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently press the catfish fillets into the cracker mixture to coat completely; shake to remove any loose breading.
- Fry fillets in hot peanut oil until cooked through and floats atop the oil, about 5 minutes.
Footnotes
- Editor's Note:
- The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 1500 calories; 137.8 g fat; 36.2 g carbohydrates; 32.2 g protein; 159 mg cholesterol; 1070 mg sodium. Full nutrition
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