MEMPHIS STYLE CATFISH

Neely's Memphis-Style Catfish

Recipe courtesy of The Neelys

Show: Down Home with the Neelys Episode: Loungin' and Lunchin'

    Level: Intermediate Total: 27 min Prep: 15 min Cook: 12 min Yield: 4 servings

Ingredients:

1 cup yellow cornmeal

1 tablespoon paprika

1 teaspoon cayenne pepper

3/4 cup buttermilk

1 tablespoon hot sauce

4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry

Salt and freshly ground black pepper

Peanut oil, for frying

Remoulade Sauce, for dipping, recipe follows

Remoulade Sauce:

1 cup mayonnaise

1/4 cup Creole mustard

1 teaspoon cayenne pepper

1/2 lemon, juiced

1 tablespoon Worcestershire sauce 1 teaspoon paprika

Directions:

1 Preheat a deep-fryer to 375 degrees

F.

2 Mix the cornmeal, paprika and cayenne in a large bowl. In a

separate bowl, add the buttermilk and the hot sauce.

3 Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.

4 Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.

5 Serve with Remoulade Sauce.

Remoulade Sauce:

6 Mix all the ingredients in a small bowl.