Fried Catfish and Shrimp with Sautéed Broccolini
constituents
For the Fried Catfish
2 catfish fillets
1 mug buttermilk
1 mug cornmeal
mug each- purpose flour
1 tsp swab
tsp black pepper
tsp garlic greasepaint
tsp smoked paprika
tsp cayenne pepper( voluntary)
Vegetable oil painting for frying
For the Fried Shrimp
lb shrimp, hulled and deveined
/ 2 mug buttermilk
mug cornmeal
mug each- purpose flour
tsp swab
tsp black pepper
tsp Old Bay seasoning
Vegetable oil painting for frying
For the Sautéed Broccolini
1 bunch broccolini, trimmed
tbsp olive oil painting
2 cloves garlic, diced
/ 2 tsp swab
tsp red pepper flakes( voluntary)
1 tbsp bomb juice
Instructions
For the Fried Catfish
Soak catfish fillets in buttermilk for 15- 20 twinkles.
In a shallow dish, blend cornmeal, flour, swab, black pepper, garlic greasepaint, paprika, and cayenne.
Heat oil painting in a deep skillet to 350 °F( 175 °C).
Comb catfish in the cornmeal admixture, pressing to fleece unevenly.
Shindig for 4- 5 twinkles per side or until golden brown and crisp.
Remove and drain on a paper kerchief- lined plate.
For the Fried Shrimp
Soak shrimp in buttermilk for 10 twinkles.
In a separate coliseum, blend cornmeal, flour, swab, black pepper, and Old Bay seasoning.
Heat oil painting to 350 °F( 175 °C).
Dredge shrimp in the seasoned cornmeal admixture.
Shindig for 2- 3 twinkles or until golden brown and crisp.
Remove and drain on a paper kerchief- lined plate.
For the Sautéed Broccolini
Heat olive oil painting in a skillet over medium heat.
Add garlic and sauté until ambrosial.
Add broccolini, swab, and red pepper flakes, stirring sometimes.
Cook for 4- 5 twinkles until tender-crisp.
mizzle with bomb juice before serving.
