Crispy Cayenne Cocktail Catfish

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Go south for a winter vacation without leaving your kitchen! The brightness of lime combines with just enough cayenne heat to set this twist on a southern favorite apart from the ordinary fish dinner. Put on some beach music and start cooking.

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Steps

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Combine the catfish with the zest of one lime , the juice of both limes , the cayenne flakes , and the vermouth.

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Let marinate about 1 hour.

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Drain catfish well.

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Heat 1 / 2 an inch of oil , half olive and half canola , in a skillet on medium to medium high.

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Beat egg into milk in a shallow bowl.

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Combine 1 / 4 cup flour with salt and pepper to taste.

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Combine remaining dry ingredients in a plastic bag.

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Dip each piece of fish into the flour then into the egg / milk mixture.

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Shake in breading bag until well coated.

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Fry pieces in the hot oil until the first side is browned.

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Do not crowd the pieces in the pan.

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Turn and brown the other side.

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Repeat until all batches are done.

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Serve with hot sauce , additional cayenne pepper flakes , lime wedges , and lemon wedges available at the table.

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I suggest completing the meal with baked sweet potatoes and cole slaw.

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Ingredients

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catfish fillets, key limes, chili pepper flakes, vermouth, milk, egg, flour, yellow cornmeal, garlic powder, chili powder, cumin, salt and pepper, canola oil, olive oil