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Jack's Fried Catfish

Prep time 10 mins
Cook time 8 mins
Other time 1 hr, 10 mins
Yield Makes 6 servings
Catfish were readily abundant in the Antebellum South and, due to their status as "bottom feeders," weren't deemed the most stylish dinner staples. Once the South's seafood secret, mild-flavored catfish has gained popularity nation-wide. Simply soak the catfish in milk for an hour before frying to eliminate any leftover fishy taste. The cornmeal crust creates a perfect light and crispy texture. Jack says the catfish are done when "most of the bubbling stops and the fillets begin to float."

Ingredients

  • 6 (4- to 6-ounce) catfish fillets
  • 2 cups milk
  • 2 cups yellow cornmeal
  • 1 tablespoon seasoned salt
  • 2 teaspoons pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • Vegetable oil

How to Make It

  1. Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.

    Dredging Catfish
  2. Combine cornmeal and next 4 ingredients in a shallow dish.

  3. Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.

  4. Dredge catfish fillets in cornmeal mixture, shaking off excess.

  5. Pour oil to depth of 1 1/2 inches into a large skillet; heat to 350°. Fry fillets, in batches, about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels.