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Pork Rind Fried Catfish
Catfish | comfort food | dinner | Easy | fish | Fried | fry | main | seafood | southern
- Pork Rind Fried Catfish:
• 1 cup Southern Recipe Original Pork Rinds, finely ground
• 1 large Lemon
• 1/4 cup Milk
• 2 medium Eggs, beaten
• 2 Tbsp. Fresh rosemary, chopped
• 2 Tbsp. minced fresh garlic
• 4 (4 oz) Catfish fillets
• 1 cup Yellow cornmeal
• 1/4 cup Extra-virgin olive oil
Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl.
Stir in milk and next 3 ingredients until blended.
Rinse fillets, and pat dry with paper towels. Add fillets to lemon mixture in bowl; cover and chill 1 hour.
Place cornmeal and pork rinds in a large plate or in a large shallow dish. Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal and pork rinds, coating evenly.
Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned. Remove from skillet and serve warm.
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