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Wednesday, June 27, 2001
Go nuts for catfish
Pecan-cornmeal batter adds crunch, flavor
Associated Press

Associated Press

Pecan-Cornmeal Catfish is an appealingly crispy preparation, assembled quickly. The fish is coated with a nutty mixture and deep-fried in a small batches.

Pecan-Cornmeal Catfish is an appealingly crispy preparation, assembled quickly. The fish is coated with a nutty mixture and deep-fried in small batches.
   If the thought of deep-frying leaves you even slightly dubious, be reassured. The editors of Better Homes and Gardens' "Simple Secrets to Better Everyday Cooking" (Meredith Books, $29.95) are ahead of you. The premise of this cookbook is to make sure recipes and techniques are made super clear, with explanations packed into helpful places.
   Next to this recipe, for example, you'll find these comments:
   "The trick to producing crispy deep-fried foods is no trick at all. Just keep the fat at a constant high temperature. This is done best by using a heavy, flat-bottomed pan and a deep-fat thermometer to monitor the oil temperature."
   To ensure crispiness:

Heat cooking oil to the temperature listed in your recipe, typically 365 F to 375 F. You'll need enough oil to cover the food you're frying.

To avoid a pasty coating, dip the food in the batter and wait for the excess to drain off.

Cook in small batches and add the food slowly. Avoid crowding; freely bubbling fat makes for a crispy crust.

Watch the oil temperature and don't let it drop below the temperature specified.

Stir the food several times to ensure even cooking.

After frying, drain the food on paper towels. Keep finished batches warm in a 300 F oven while you finish frying.
   PECAN-CORNMEAL CATFISH
   (Preparation 20 minutes, frying time 4 minutes per batch)
   11/2 pounds fresh or frozen catfish fillets
   3/8 cup ground pecans or peanuts
   2/3 cup yellow cornmeal
   3/8 teaspoon salt
   ¼ teaspoon black pepper
   ¼ teaspoon ground red pepper
   ¼ cup milk
   1 beaten egg
   Cooking oil for deep-fat frying
   Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 6 serving-size pieces, if necessary.
   In a shallow dish, combine ground pecans or peanuts, cornmeal, salt, black pepper and red pepper. In another shallow dish, combine milk and egg.
   Dip each fish portion in milk mixture; coat with nut mixture.
   Meanwhile, in a heavy large saucepan or deep fryer, heat 2 inches of oil to 375 F. Fry fish in hot oil, 1 or 2 pieces at a time, about 2 minutes on each side or until golden brown. Carefully remove with a slotted spoon; drain on paper towels. Keep warm in a 300 F oven while frying remaining fish.
   Makes 6 servings.
   Nutrition information per serving: 397 cal., 28 g total fat (4 g saturated fat), 89 mg chol., 367 mg sodium, 15 g carbo., 2 g fiber, 21 g pro.




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