Prep Time
15 Mins
Cook Time
12 Mins
Yield
Makes 6 to 8 servings

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

How to Make It

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.

Step 2

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.

Step 3

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.

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