Editor’s Note: The recipe is courtesy of Derek Logan
When we were youngsters, coming from two totally different backgrounds, we thought “fried fish” was one word — one part couldn’t be said without the other.
We have changed now, but we still go back to our roots more than we care to admit. Of course, frying has become more sophisticated. Both our mommas pan-fried, her mother using corn meal and mine using white flour.
Derek Logan was on a hunting trip when one of his partners mentioned how he fried venison backstrap with crushed potato chips and cut-up croutons. That set him thinking.
“I wondered if I could fry fish with instant mashed potatoes,” he wondered. “One night, about 3 years ago, I did it. We cooked it for ourselves. Now we cook it for guests.”
Rebecca, Logan’s wife, probably likes it better than Derek.
“I like this because I like crunchy batter,” she said. “This isn’t soggy. I don’t like soggy crust.”
INGREDIENTS:
- 2 ¾ cups self-rising flour
- 1 13.75-oz box Potato Buds Instant Mashed Potatoes
- 4 tbsp Creole seasoning, divided
- 4 oz yellow mustard
- 3 lb catfish fillets
- Vegetable oil for deep frying
PREPARATION:
Add flour, instant potatoes and 2 tbsp Creole seasoning to a gallon zipper-type plastic bag. Shake to mix well. If the catfish are large, as Derek’s often are, slice them across the grain in pieces ½-inch thick. In a separate plastic bag, put the fish, 2 tbsp Creole seasoning and mustard. Work the bag well to spread the seasoning over all parts of the fish and place the bag in a freezer for 15 minutes. While the fish are chilling, heat the vegetable oil in a deep fryer to 375 degrees Fahrenheit. After taking the fish bag from the freezer, remove fish from the seasoning bag a few pieces at a time and drop them into the flour-potato bag. Shake well to coat the pieces and add them to the hot oil. Fry until golden brown. Serves 6-8.
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