Fried Catfish Blt
From twill10 13 years agoIngredients
- FRIED CATFISH BLT from Tabasco shopping list
- Ingredients Weight Measure shopping list
- mayonnaise shopping list
- 3/4 cup shopping list
- sweet pickle relish shopping list
- 3 Tbsp. shopping list
- capers, bottled, drained, finely chopped shopping list
- 1-1/2 Tbsp. shopping list
- Dijon mustard shopping list
- 1 Tbsp. shopping list
- lemon juice, fresh shopping list
- 1 Tbsp. shopping list
- Original TABASCO® brand pepper sauce shopping list
- 1 tsp. shopping list
- all-purpose flour, seasoned with salt and pepper for dredging fish shopping list
- eggs, large shopping list
- 2 ea. shopping list
- salt shopping list
- 1/2 tsp. shopping list
- cayenne pepper, ground shopping list
- 1/4 tsp. shopping list
- cornmeal for dredging fish shopping list
- Catfish, fillets, halved crosswise shopping list
- 1/2 lb. shopping list
- 4 ea. shopping list
- vegetable oil, for deep-frying fish shopping list
- Soft sandwich rolls, split shopping list
- 8 ea. shopping list
- Soft-leafed lettuce shopping list
- 8 ea. shopping list
- tomatoes, sliced thin shopping list
- 2 ea. shopping list
- bacon, lean, cooked shopping list
- 16 slices shopping list
How to make it
- Method
- 1 In a bowl, stir together the mayonnaise, relish, capers, mustard, lemon juice, Original TABASCO® Pepper Sauce, salt and pepper to taste and reserve covered in the refrigerator.
- 2 Have ready in 3 separate shallow dishes, the flour, eggs beaten with the salt and cayenne, and cornmeal.
- 3 Dredge each half catfish fillet in the flour, shaking off the excess; dip it in the egg mixture, letting the excess drip off; and dredge it in the cornmeal.
- 4 Transfer the fish as it is coated to a wax paper–lined baking sheet.
- 5 In a kettle, heat 1" of oil to 375°F.
- 6 Fry the fish in batches for 2-4 minutes on each side, or until fully cooked and the coating is crisp.
- 7 Transfer the fish with a slotted spatula to paper towels to drain.
- 8 On the bottom halves of the rolls layer the lettuce, tomatoes, bacon, fish, sauce, and the top halves of the rolls.
People Who Like This Dish 1
- maureenlaw ST LOUIS, US
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