"Here's a house favorite that brings th' old boys comin' back fer seconds, even when they're a flagon away from being plastered! Can't tell ya what's in th' sauce though–or I'd be put outta business!" – Black-eye Bill, Vilpamolan tavern owner.
Sam O'Malley's Beer-Battered Catfish:
- Finely ground flour
- Cornmeal
- Egg
- A frothy flagon of beer (ale works as well)
- Catfish fillets
- Minced garlic
- A pinch of Abedi spice
- Crushed black pepper
- Salt
- A pot of hot oil
- Lemon slices (optional but suggested)
"Start heating up the oil over a fire. Put in some quick burning pieces of wood first, then add in come coals or firewood. Make sure the fire doesn't get too hot or the oil will splatter. While the oil's heating mix your cornmeal, flour, egg, and beer in a large bowl until there are no lumps. Add a pinch of salt for taste to the batter and a bit of pepper if you like. Set the batter aside and rub some cleaned catfish fillets with the rest of your salt, pepper, minced garlic, and Abedi spice. Dip each seasoned fillet into the batter, then into the oil once it's hot enough. Depending on the size of your pot of oil, put in 1-2 fillets at a time. After a few minutes, take them out when they're golden brown. Remember to wait for the oil to heat up again after you do each batch or the outside won't be crisp. Nobody likes it when fried food tastes like a soggy mess drowned in oil. Once all the fillets are fried and done, they're ready to serve. You can serve 'em with a pat of tartar sauce or some minced pickles. Or if you're feelin' more adventurous, try them with some hot pepper sauce and a slice of lemon." –
Black-eye Bill
Note to self: Remember that tip about how to check when the frying oil is the right temperature. It was something about seeing bubbles when you stick in a wooden spoon? Also keeping the batter cold when dipping the fillets helps the fish get nice and crispy. Still not sure what that tavern owner puts in his special sauce. Other than salt, black pepper, and chili flakes I can't guess what else is in there. It's a bit sour and sweet, and I smell something aromatic? No point in asking him again, it's called a 'secret sauce' for a reason. It's reddish though, but I can't tell where the color is coming from.