Fried Catfish
You can never have too many main course recipes, so give Fried Catfish a try. This recipe serves 12. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 614 calories, 55g of protein, and 26g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of paprika, cornmeal, lemon wedges, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Rinse fish thoroughly in cold water, and pat dry.
Sprinkle salt and paprika over fish.
Place cornmeal in a plastic bag; add fish, one at a time, and shake until well coated.
Carefully drop fish into deep hot oil (375). Fry until fish float to the top and are golden brown; drain well on paper towels.
Transfer fish to a warm serving platter; garnish with lemon wedges and parsley.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Catfish works really well 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. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.