Fried Breaded Fish

The following post was written by our friend Mindy from R.B. and Mindy.

Entertaining on the patio at my house really kicked up a notch when we repurposed our rarely used turkey fryer filled with soccer balls in the garage to an all-purpose fryer. Suddenly, we were heating vats of oil, frying all kinds of foods, and saying “come on over” more often than ever before.

Our go-to party pot menu is a simple trio of catfish fingers, French fries, and tartar slaw. This frying spectacle is not a sit down affair where everyone eats together at the same time. It’s a grazing, grab a handful while they’re hot kind of party. It’s so fun, we rarely bother frying turkey anymore. If you’re going to heat up a pot of oil and fry fish, you might as well make it a party outside. You can cut your own potatoes or use convenient frozen ones. Our tartar slaw recipe combines the goodness of both in one terrific side.

Dredge catfish fingers in Martha White® Self-Rising White Enriched Corn Meal Mix. Folks have been using this everyday corn meal for frying for generations because it’s always on hand and already salted. The leavening dissipates when frying. We sprinkle the hot fish with additional salt, pepper and a little cayenne pepper right after the fingers come out of the fryer. Don’t have an outdoor propane stand? A heavy pot on the kitchen stove will also work. Triple or quadruple the recipes to fit your crowd.

Here’s the Martha White Classic Corn Meal Fried Catfish recipe. We cut the catfish into 1 ½ to 2-inch diagonal strips. Heat 2 to 3 inches (or even 6 inches in a party pot) of oil in a heavy pot or deep skillet to 365°F. Be sure not to crowd the pan. Fry until golden brown and the insides are opaque.

I think we might need to add some Traditional Hush Puppies to the menu!

Tartar Slaw

½ cup mayonnaise
2 tablespoons fresh lemon juice
½ cup sweet pickle relish
Salt, to taste
6 cups finely shredded or chopped green cabbage

Whisk together the mayonnaise and lemon juice in a large bowl until well blended. Stir in the pickle relish. Add the cabbage and toss with the dressing. Sprinkle with salt, to taste. Chill.

Makes 8 servings.

Note:  If you like your slaw extra creamy, add more mayo and pickle relish, to taste.

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