On Louisiana’s German Coast, locals enjoy frying collarbone catfish (skinned whole catfish with the heads removed).
Ingredients
1 cup fat-free milk
½ cup water
¼ cup yellow mustard
1 large egg
1 teaspoon kosher salt, divided
1 teaspoon cracked black pepper, divided
1 teaspoon Louisiana hot sauce
½ teaspoon garlic powder, divided
Vegetable oil, for frying
1 (10-ounce) bag seasoned fish fry mix*
¼ teaspoon cayenne pepper
6 (8-ounce) collarbone catfish
Lemon wedges and cocktail sauce, to serve
Garnish: fresh parsley
Instructions
In a 1-quart bowl, combine milk, ½ cup water, mustard, egg, ½ teaspoon salt, ½ teaspoon pepper, hot sauce, and ¼ teaspoon garlic powder. Set aside.
In a cast-iron stockpot or home-style deep-fryer, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 375°.
In a large bowl, combine fish fry mix, cayenne, remaining ½ teaspoon salt, remaining ½ teaspoon black pepper, and remaining ¼ teaspoon garlic powder. Dip catfish in milk mixture; dredge in fish fry mixture, shaking off excess.
Fry fish in batches until golden brown and fish begin to float, about 3 minutes per side. Using a slotted spoon or tongs, remove fish from oil, and let drain on paper towels. Serve hot with lemon wedges and cocktail sauce. Garnish with parsley, if desired.
Notes
*We used Louisiana Fish Fry Products Seasoned Fish Fry.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-collarbone-catfish-chef-john-folse/