Gravy Smothered Fried Catfish - Ethnic Foods R Us

Gravy Smothered Fried Catfish is Southern Soul food at its finest, and a real “comfort food”.

(Photo Attributed to Author: Chensiyuan)

Gravy Smothered Fried Catfish Recipe-

Ingredients:

For the Fried Fish-

2 lb. catfish fillets
2 tbsp. seafood seasonings
4 tbsp. all-purpose flour
4 tbsp. white cornmeal
2 large eggs, beaten
4 tbsp. whole milk
4 tbsp. shortening
salt and pepper, to taste

For the Gravy-

4 tbsp. all-purpose flour (or more, as needed, for the gravy)
8 oz. whole milk (more or less, as needed, for the gravy)
1 tbsp. lemon juice (or to taste)
2 tbsp. Tabasco sauce (or to taste)
2 tbsp. good quality liqueur (suggest Amaretto or Grand Marnier)
4 large cloves garlic, peeled and minced
1 cup finely chopped onions
1/2 cup finely chopped celery
4 tbsp. shortening
salt and pepper, to taste

Directions:

Make a roux: melt the shortening in a skillet over medium heat, put the flour in the skillet and stir continuously until you have a nicely browned roux. Add in the milk gradually, stirring constantly, until you achieve a nice, thick gravy consistency. Add more flour and/or milk, as needed, until you have enough thick gravy to smother your catfish fillets.
Now add and stir in the chopped onions, celery, garlic, liqueur, Tobasco sauce, and lemon juice. Adjust the flame to just a lively simmer, and cook, covered, for 10-12 minutes, until the solid veggie ingredients are softened and cooked through.
Turn the heat down to lowest possible setting; mix in some salt and pepper to taste. Cover the skillet, and keep gravy warm.
Mix the milk and beaten eggs together in a large bowl. In another large bowl, combine the all-purpose flour and white cornmeal, the seafood seasoning, and salt and pepper to taste.
Dredge the fillets through the milk and egg mixture, coating thoroughly all over, then do the same in the flour and cornmeal mixture.
Melt the other 4 tbsp. of shortening in another, larger skillet, over medium high flame. Add fish in the seasoned and breaded fillets for about 2-3 minutes per side, until cooked through and the breading has turned a nice, rich golden brown. Do not overcook – catfish tastes best when just cooked through – frying too long will dry it out and make it far less tasty.
When the fish is done, turn the burner off, and allow to stand and “set up” for 6 or 7 minutes.
To serve, place a fillet on each serving plate, and ladle a generous helping of the gravy over it.
Serve Gravy Smothered Fried Catfish with your favorite rice and/or veggies dish, and it really goes great with freshly baked, nice and warm Savory Southern Skillet Cornbread.