pan fried catfish filets
 
4 cup  cornmeal
1-1/3 cup  all purpose flour
3 Tbsp  ground cayenne pepper
3 Tbsp  paprika
1-1/2 Tbsp  onion powder
2 cup  lard
16   filets fresh catfish (skinned and boned)
4 cup  milk
 
in a large bowl mix all the dry ingredients, mix well. 
pour mixture onto a large sheet of waxed paper. 
place the filets in the bowl and cover with milk. 
hold up a catfish filet and let the milk drip off. 
roll the milk-soaked filet in the dry mixture until completely covered 
and 
set aside. 
heat lard in a large cast iron skillet over medium heat. 
add the coated catfish filets and cook for 5 to 7 minutes on each side, 
turning once. 
sprinkling salt on the fish after each turn. 
cook until golden brown and fish flakes easily with a fork. 
drain on paper towels. 
 
 
 
cajun fried potatoes 
 
8 large  white potatoes, unpared, scrubbed
  boiling, salted water
4   habanero peppers (remove stems and fine chop)
3/4 tsp  kosher salt
1 tsp  ground black pepper
1/2 tsp  onion powder
1/2 tsp  garlic powder
1/4 tsp  ground cumin
1/2 tsp  ground cayenne pepper
4 cup  lard, for frying
 
cut the potatoes into bite size cubes and add to boiling salted water. 
cook just until fork tender but not mushy, about 7 mins. 
drain and set aside until cool. 
combine the salt, black pepper, peppers, onion and garlic power, cumin 
and 
cayenne pepper. add the potatoes, and toss to coat all pieces evenly. 
heat lard in a deep skillet to about 350 f or until a piece of potato 
sizzles when added to the grease. 
gently add the potatoes. 
fry until golden brown on all sides, turning frequently. 
remove from fat, drain. 
 
 
 
 
(ID: 74968) Mirror: rec.food.recipes: Sat, Jan 22, 2005


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