CASPIANA FRIED CATFISH

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Fried catfish is a staple of the Cajun diet. Although wonderful served alone or with tartar sauce, the fish is often used as a base for many dishes. Fried catfish can be found under a simmering étouffée, alongside grilled shrimp or even layered with onions, as done here.

Ingredients:
12 (3–5 ounce) whole catfish fillets
vegetable oil for deep frying
1 cup yellow mustard
¼ cup Worcestershire sauce
1 tbsp dried thyme
1 tbsp dried basil
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
3 cups yellow corn flour
2 small Bermuda onions, thinly sliced
1 cup sliced green onions
½ cup red wine vinegar

Method:
In a home-style deep fryer such as a FryDaddy, heat oil according to manufacturer's directions. If using a Dutch oven, heat oil to 375°F. In a large mixing bowl, combine mustard and Worcestershire sauce. Whisk in thyme, basil, salt, pepper, granulated garlic and hot sauce until well blended. Add fillets and toss in marinade to coat. Allow to sit at room temperature 15 minutes. Place corn flour in a large paper bag and season with salt, pepper and granulated garlic. Remember not to over-season, since fish has been seasoned in marinade. Place fillets in corn flour. Seal bag tightly and shake vigorously until fish are well coated. Fish may be breaded in a large pan, if desired. Fry 2–3 fillets at a time until golden brown and floating at top of oil. Remove and drain. Stack fish on a large serving platter and top each layer with Bermuda onions, green onions and a sprinkle of vinegar. This will create a steaming effect and a hint of flavor will permeate fish.