Ingredients Jump to Instructions ↓

  1. 4 3/8 lbs 1986g / 70oz Catfish

  2. 7/8 cup 207ml Vegetable oil

  3. 3 cups 187g / 6.6oz Yellow onions - thinly sliced (large)

  4. 2 Bay leaves

  5. 1 teaspoon 5ml Dry dill

  6. 1 teaspoon 5ml Peppercorns

  7. 1 1/4 cups 296ml Wine vinegar - plus

  8. 1 2/3 cups 394ml Water - to

  9. 2 1/2 cups Salt - to taste Lemon juice All-purpose flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Slice the fish into 1- to 1 1/4-inch steaks, rub with salt and dribble with lemon juice; set aside and allow the meat to rest for 20 minutes. Heat the oil in a medium-height frying pan; dry each catfish steak with a paper towel, dust with flour (shake off any excess) and fry the steaks until golden-brown -- the heat should be moderate so that the oil remains clear. Arrange fried steaks tightly in a marinating dish (i.e., a dish with a tight cover -- otherwise your refrigerator will smell) and alow to cool. Drop the sliced onions into hot oil and fry until the onions turn glassy, but not browned -- or about 6 minutes. Add vinegar and water (the ratio really depends on how sour you like it), de-glazing the pan; add dill, peppercorns and bay leaves; bring to boil and cook for 1 minute. Remove the pan from heat and alow the liquid to cool. Pour cooled liquid over the fish, cover and store in the refrigerator for at least 12 hours before serving. Marinated fish will keep for several days if kept refrigerated. This recipe yields ?? servings.


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