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

Recipe by Southern Living March 2006

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Recipe Summary test

prep:
15 mins
cook:
12 mins
total:
27 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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