Classic Fried Catfish
Classic Fried Catfish might be just the Southern recipe you are searching for. This dairy free and pescatarian recipe serves 8. One serving contains 419 calories, 37g of protein, and 21g of fat. It works well as a pretty expensive main course. If you have ground pepper, flour, garlic powder, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Combine first 4 ingredients and 2 teaspoons salt in a large shallow dish.
Sprinkle catfish fillets evenly with remaining 1/2 teaspoon salt, and dredge in cornmeal mixture, coating evenly.
Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 35
Fry fillets, in batches, 5 to 6 minutes or until golden; drain on paper towels.
Note: For a quick weeknight version, skip the deep fryer. Cook catfish in 2 tablespoons hot oil, per batch, in a nonstick skillet 5 minutes on each side.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.
GIFFT by Kathie Lee Gifford Pinot GrigioGIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.