Southern Fried Catfish from Grits and Groceries

Recipe from

Oxmoor House


2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 tablespoons pepper
1 tablespoon ground red pepper
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dried thyme
Vegetable oil
2 cups cornmeal
2 cups masa harina (corn flour)
2 large eggs
1 cup milk
1 tablespoon Creole mustard
3 pounds farm-raised catfish fillets, cut into 4- x 2-inch strips
Parchment paper
Pickled vegetables
Sliced tomatoes


1. Prepare Creole Seasoning: Combine all ingredients in a medium bowl, stirring well.

2. Prepare Catfish: Preheat oven to 300°. Pour oil to a depth of 3 inches into a 4- to 5-qt. Dutch oven; heat over medium-high heat to 350°.

3. Meanwhile, combine cornmeal, masa harina, and 3 tablespoons Creole Seasoning in a large bowl, reserving remaining seasoning for another use. Stir seasoning mixture well.

4. Whisk eggs in a large bowl; whisk in milk and mustard. Dip fish in egg mixture; dredge in cornmeal mixture, shaking off excess.

5. Fry fish, 8 pieces at a time, 2 minutes on each side. Drain fish on paper towels. Transfer fish to a baking sheet lined with parchment paper. Place in oven; keep warm at 300° until ready to serve. Serve with pickled vegetables and sliced tomatoes.

Grits and Groceries, Saylors Crossroads, South Carolina,

Southern Living Off the Eaten Path,

Oxmoor House

March 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note