Busters Recipes

Fried Catfish With A Spicy Pumpkin Seed Crust
 
8 small catfish fillets
1 cup flour, seasoned with 1 teaspoon salt, and also
1/2 teaspoon freshly ground black pepper
vegetable oil for frying
 
Batter:
2 eggs
2/3 cup flour
1 teaspoon salt
2/3 cup cornmeal
1 cup flat beer
2 jalapeno peppers, seeded, diced fine
1/3 cup red bell pepper, finely diced
1 cup shelled pumpkin seeds
1 teaspoon chili flakes
 
Batter: In a large bowl, add eggs and beat. Blend in
flour and salt. Add cornmeal and beer, a little at a
time while whisking lightly. Batter should be a little
lumpy. Let stand at room temperature for one hour.
Lightly fold in remaining ingredients. Preparation for
the Fish: Dust fish with seasoned flour and then
batter to coat. Place in hot oil (375 to 400 degrees)
until brown and crispy, about three to four minutes.
While fish are frying, prepare tartar sauce. Plate
will have some prepared coleslaw and lemon wedges.
Place fish on plate, place ramekin of tartar sauce on
plate and garnish with fresh cilantro. Serves 4.

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