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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."

Recipe by Southern Living July 2004

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Recipe Summary test

prep:
10 mins
cook:
8 mins
additional:
1 hr 10 mins
total:
1 hr 28 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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