Classic Fried Catfish

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

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 12 Minutes

Ingredients

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

Preparation

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.

Note:

Southern Living Our Readers' Top-Rated Recipes

March 2006