1 no ingredients
Directions
3/4 c Yellow Cornmeal 1/4 ts Garlic Powder 1/4 c
Flour 4
Farm-raised Catfish Fillets 2 ts Salt
-or whole catfish 1 ts Cayenne
Pepper Vegetable Oil
Combine cornmeal, flour, salt, cayenne and garlic powder. Coat
catfish with mixture, shaking off excess. Add 1" layer of oil to a
large skillet. Heat to 350 degrees. Add catfish in single layer and
fry until golden brown, about 5 to6 minutes depending on size. Remove
and drain on paper towels. Serve with lemon wedges and/or Tartar
sauce.
Servings: 4 servings
Classic Fried Catfish Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We can track the history of meal recipes far back into distant history, in fact as far back as pharonic Egypt, and maybe further still. Having said that, sadly, these old cookbooks were just very basic pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to food historians are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. This early Roman chef describes how the early Romans made use of a wide range of herbs, including a few you will know for example bay, rue and dill. Later, we find some interesting books which were published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are not about the indian food that we all know today, but instead recipes for the types of meals on the tables of the nobility of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, and basil. These new spices and herbs prompted an increase in publications on food, most of which are kept safe in private libraries. By the time we get to the 20th century, cookbooks are greatly in demand mostly as a result of increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Classic Fried Catfish recipe.
