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Jack Perkins, Isola, Mississippi
Recipe by Southern Living May 2004

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Recipe Summary

prep:
20 mins
cook:
4 mins
additional:
8 hrs 10 mins
total:
8 hrs 34 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together milk and hot sauce. Place catfish fillets in a single layer in a 13- x 9-inch baking dish; cover with milk mixture. Cover and chill 8 hours, turning once.

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  • Combine cornmeal and next 5 ingredients in a shallow dish, and set aside.

  • Let catfish fillets stand at room temperature in milk mixture in baking dish 10 minutes. Remove fillets from milk mixture, allowing excess to drip off.

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

  • Pour oil to a depth of 1 1/2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°. Fry fillets, in batches, 2 minutes on each side or until golden brown. Remove to a wire rack on a paper towel-lined jellyroll pan. Keep warm in a 225° oven until ready to serve.

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