Delta Dilled Catfish
Yield - 10 - 12 servings
2 BOTTLES SILVER SPRING DILL MUSTARD (9 1/2 oz size ) (See Chef's Notes below)
1 3/4 CUPS WHOLE MILK
1 TBSP LOUISIANA HOT SAUCE
3 CUPS CORN FLOUR (Note: NOT corn meal)
3 CUPS ALL PURPOSE WHITE FLOUR
2 TBSP GROUND CAYENNE PEPPER
2 TBSP WHITE PEPPER
2 TBSP SALT
1/4 CUP GRANULATED GARLIC
3 LBS IQF FARM RAISED 2 - 3 oz CATFISH FILETS (See Chef's Notes
1 - 1/2 GALLONS VEGETABLE OIL (For frying)
Use a whisk and bowl to completely blend together the ingredients of the wet batter. Pour into a shallow pan, usually a 2 inch hotel pan works great. In a separate pan mix the ingredients of the dry batter, spread that in a similar shallow pan.
Defrost catfish and cut in half lengthwise. Similarly, place catfish in a shallow pan.
Set up Cajun frying or jambalaya rig, OUTDOORS ONLY! In a 4 gallon (no smaller) cast iron pot add oil. Over medium high heat bring the oil to 350F.
You want to fry the fish is small batches, this is done so as to NOT drop the oil temperature when adding the fish...... Adjust the flame to keep the oil within the range of 260F to 230F. THIS IS MOST IMPORTANT!!
SOOOO, batter 10 - 12 pieces of fish first in the wet batter, then dredge through the dry batter. Shake of excess dry batter. Add to oil and fry until the fish float to the top and are a golden color. Remove from oil and allow to drain.
Serve with Classic Cocktail Sauce and Lemon Wedges
Check out our 4 minute video on exactly how to do this!
Ms. Amber Leininger of Silver Spring (TM) and I did this video in the farm house kitchen in Eau Claire, WI..... We did it in one take! YES! Amber had to fend off the camera krewe (Noah), so that she could bring some back to the main office!
In South Louisiana, chefs are judged on how good they can deep fry seafood!! SOOOO, you gotta learn to do this right. I just LOVE the flavor of dill with seafood.... I guess it is because years ago restaurants would serve a couple of dill pickle spears with a seafood platter. (Not so much any more, a pity!) And, that is why I use the Silver Spring Dill Mustard, it is chosen because of the very prominent dill flavor. Also, the horseradish component of the mustard gives the catfish the clean spicy hot flavor that the fish deserve! Finally, I want a thick/rich wet batter to allow the dry batter to adhere to the catfish filets.
You might think that the dry batter has too much cayenne. Well, we in South Louisiana like spicy fried foods. Though, we would not consider this an overly spicy batter, but you can adjust it accordingly. I would suggest that you try these ratios first, and if they are to much, then just add additional corn and white flour.
I strongly suggest that you select farm raised catfish. The farms in Louisiana and Mississippi produce a superior fish product. I find the meat firm and pearl in color. Also, there is no wild or "gammy" flavor to the meat. I further suggest that you purchase the smallest filets available, usually 2 -3 oz size, and DEFINITELY NO BELLY MEAT.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2012 Aurora Catering, Inc. All rights reserved.
Revised: July 12, 2012
I cooked this for the Aurora Men's Tennis Club, everybody had a great time!