Tuesday, September 24, 2013


makes about four servings

2 lbs. catfish filets, cut into 1 ¼” pieces
2 cups milk
8 strips bacon
1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 tablespoon cayenne pepper
¼ teaspoon salt
3 cups canola oil (for frying)
8-10 6” wooden skewers
In a large bowl, place the catfish pieces, cover with milk and refrigerate for about one hour. In a large skillet, fry the bacon over medium-low heat until partially cooked but still limp (turning once). Remove bacon from skillet, drain on paper towels and set aside for later use. In a separate bowl, combine the cornmeal, flour, garlic powder, black pepper, cayenne, and salt, and mix well. Starting with a piece of bacon, skewer the bacon, then a piece of fish, then wrap the bacon onto the skewer again, and keep alternating bacon/fish, weaving the bacon around each piece of fish. Dredge the skewered fish in the flour mixture until well coated on all sides, and shake off any excess. Heat oil in a deep 10” skillet over medium-high heat until hot. Fry the catfish skewers in the oil until golden brown and fully cooked, about 5 minutes per side, turning with tongs. Remove from oil with spatula and place on baking tray, and keep warm in oven until ready to serve.
bacon recipe courtesy of: Kay & Tom Van Treese, The Three-Headed Chef: Dinner After Midnight, April 25, 2013

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