Transfer the okra into a fine-mesh colander or hand strainer and gently shake to remove any excess cornmeal.Īdd 1 to 2 inches of oil to a large nonstick skillet and heat to 350 degrees F. Transfer the okra to the dish of seasoned cornmeal, letting any excess egg drip off, and toss until completely coated. Place the cornmeal and cayenne in another large shallow dish, season with salt and pepper and stir to combine. Transfer the filets to the prepared sheet pan and set aside.įor the fried okra: Whisk the eggs in a large shallow dish and season with salt and pepper. Flip the filets, add the butter and cook 1 to 2 minutes more, occasionally basting with the melted butter. Place the filets in the skillet seasoned-side down and cook until lightly blackened, 1 to 2 minutes. Lightly oil a large cast-iron skillet and heat over medium-high heat until almost smoking. When the catfish is ready, season each filet on one side with 2 teaspoons of the spice mix. Set 4 teaspoons of the spice mix aside the rest will keep, in an airtight container, for up to 1 year. Meanwhile, stir together the remaining 3 tablespoons paprika, garlic powder, onion powder, black pepper, cayenne, cumin, oregano, and thyme in a small bowl. Sprinkle the mixture over the catfish filets and refrigerate for 30 minutes. Stir together 1 tablespoon of the paprika and the salt in a small bowl. For the catfish: Line a sheet pan with a rack and set aside.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |