Catfish, Fried

By Becky Jo

For an extra-crispy crust, use stone-ground yellow cornmeal, if available.

Prep Time: 15 minutes
Cook Time: 12 minutes

Ingredients

• 1 * 1 cup yellow cornmeal
• 1/3 * 1/3 cup all-purpose flour
• 1 1/4 * 1 1/4 teaspoons ground red pepper
• 1/2 * 1/2 teaspoon garlic powder
• 2 1/2 * 2 1/2 teaspoons salt
• 12 * 12 catfish fillets (about 3 3/4 pounds)
• * Vegetable oil

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.
Southern Living Our Readers' Top-Rated Recipes, Southern Living, MARCH 2006