Prep Time
10 Mins
Cook Time
8 Mins
Other Time
1 Hour 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."

How to Make It

Step 1

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

Step 2

Combine cornmeal and next 4 ingredients in a shallow dish.

Step 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.

Step 4

Dredge catfish fillets in cornmeal mixture, shaking off excess.

Step 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.

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