Classic Fried Catfish
Ingredients
Instructions
Combine first 4 ingredients and 2 teaspoons salt in a large shallow dish. Sprinkle catfish fillets evenly with remaining 1/2 teaspoon salt, and dredge in cornmeal mixture, coating evenly.
Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry fillets, in batches, 5 to 6 minutes or until golden; drain on paper towels.
Note: For a quick weeknight version, skip the deep fryer. Cook catfish in 2 tablespoons hot oil, per batch, in a nonstick skillet 5 minutes on each side.
Yield: Makes 6 to 8 servings
Source: Southern Living (March 2006)
Note: I do my catfish pretty much this way sometimes, but other times, I just slather my catfish fillets in lots of yellow mustard and then cornmeal and fry. They are good that way too. However you fix them, DON'T FORGET THE HUSHPUPPIES:)
Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry fillets, in batches, 5 to 6 minutes or until golden; drain on paper towels.
Note: For a quick weeknight version, skip the deep fryer. Cook catfish in 2 tablespoons hot oil, per batch, in a nonstick skillet 5 minutes on each side.
Yield: Makes 6 to 8 servings
Source: Southern Living (March 2006)
Note: I do my catfish pretty much this way sometimes, but other times, I just slather my catfish fillets in lots of yellow mustard and then cornmeal and fry. They are good that way too. However you fix them, DON'T FORGET THE HUSHPUPPIES:)
Recipe Info
Views
595
Date
May 13, 2006
Categories
Seafood