This was really good, I have done the recipe twice and both times have come out great. It is better to use half of ingredients if only cooking 2 filets.
Jack's Fried Catfish
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."
More From Southern Living
Other: 1 Hour, 10 Minutes
- 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
- Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.
- Combine cornmeal and next 4 ingredients in a shallow dish.
- 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.
- Dredge catfish fillets in cornmeal mixture, shaking off excess.
- 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.
Only you will be able to view, print, and edit this note.Add Note