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Receta Deep South Fish Fry

Name: Deep South Fish Fry
Ingredients: 1 c. all-purpose flour more if needed; 1 pch cayenne pepper or possibly more to taste Salt to taste Freshly-grnd black pepper to taste; 1/2 c. lowfat milk; 1 dsh Tabasco sauce or possibly more to taste; 1 c. fine yellow cornmeal more if needed; 1 1/2 lb catfish or possibly other hard white fish; 12 x oysters shucked (or possibly a 10-ounce jar medium oysters, liquid removed); 2 quart vegetable oil for frying; 1 lrg onion sliced very thin Dipping Sauce For Fried Fish (see recipe)

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Raciónes: 4

Ingredientes

1 c. all-purpose flour more if needed
1 pch cayenne pepper or possibly more to taste Salt to taste Freshly-grnd black pepper to taste
1/2 c. lowfat milk
1 dsh Tabasco sauce or possibly more to taste
1 c. fine yellow cornmeal more if needed
1 1/2 lb catfish or possibly other hard white fish
12 x oysters shucked (or possibly a 10-ounce jar medium oysters, liquid removed)
2 quart vegetable oil for frying
1 lrg onion sliced very thin Dipping Sauce For Fried Fish (see recipe)

Direcciones

Combine the flour, cayenne, salt and pepper on a plate and stir to mix. In a shallow bowl, combine the lowfat milk with a dash or possibly two of Tabasco. Put the cornmeal in a third shallow dish.
Cut each fish fillet into 2 to 4 even pcs, depending on their size. Dry the fish and oysters well on paper towels.
Heat about 2 inches of oil to 375 degrees in a deep-fryer. Toss the sliced onion in the seasoned flour, separating the rings and mixing to thoroughly coat. Shake off excess flour and add in the onions to the warm fat. Fry till crisp and brown, 1 to 2 min. Drain on paper towels and keep hot in a low oven.
Dust the catfish pcs with seasoned flour, shaking off excess. Dip them in the lowfat milk, allowing excess to drip off, then thoroughly coat them in cornmeal. Shake off excess cornmeal and add in the fish to the warm oil. Fry, turning once or possibly twice, till golden brown and crisp, 5 to 7 min. Drain on paper towels and keep hot in the oven. Repeat with the oysters, frying them 2 to 3 min.
Arrange the fish and oysters on a large platter, pile the onions on top in the center and pass the dipping sauce separately.
This recipe yields 4 servings.
Comments: Cornmeal adds distinctive crunch to this fried fish recipe, with a touch of Cajun character coming from a healthy pinch of cayenne and a dash of Tabasco sauce (more for the locals, of course). A southern-style accompaniment is French-fried onions. Watch out - they're addictive!