Mossy Grove Combination Recipe
Catfish fillet, shrimp and chicken tenders (no substinations).
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Proteins
Dredging and Seasoning
Coating
Frying and finishing
Method
Dinner
Set up dredging stations
In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper to create the breading. In a second bowl, whisk eggs with buttermilk to make the egg wash. In a third bowl, combine panko with parmesan, thyme, and oregano.
Prepare the proteins
Pat catfish fillets, shrimp, and chicken tenders dry with paper towels. Lightly season the catfish fillets and chicken tenders with a pinch of salt.
Dredge the proteins
For each item: dip first in the seasoned flour, shake off excess, then dip in the egg wash, and finally coat with the panko-parmesan coating. Place coated pieces on a rack as you finish each one.
Cooking
Heat oil
In a deep, heavy pot or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer to monitor temperature.
Fry catfish
Carefully add catfish fillets to hot oil in batches. Fry 3–4 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
Fry chicken tenders
Fry chicken tenders in batches 4–6 minutes until the internal temperature reaches 165°F (74°C) and the coating is golden.
Fry shrimp
Fry shrimp in batches 2–3 minutes until pink and opaque. Remove and drain on a rack.
Rest and finish
Let fried pieces rest on a rack for 2 minutes. Serve with lemon wedges for squeezing and a light sprinkle of salt if desired.