INGREDIENTS:8 lbs. (24 fillets) U.S. farm-raised catfish as needed, canola oil as needed, salt and ground black pepper 8 large eggs 3 cups mayonnaise 1 cup half-and-half ½ cup Dijon-style mustard ¼ cup Worcestershire sauce 3 Tbsp. Old Bay seasoning 2 qts. cracker crumbs (saltine-style) ½ tsp. red pepper hot sauce 3 cups all-purpose flour as needed, salt and ground black pepper as needed, butter, unsalted 24 lemon wedges or slices if desired, fried green tomatoes if desired, black-eyed pea ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.