Classic Fried Catfish

Bev's Note:

From Southern Living Magazine, 1982. Excellent!

• Total Time: 21 mins
• Prep Time: 15 mins
• Cook Time: 6 mins

Ingredients:

Servings: 6

• ¾ cup yellow cornmeal
• ¼ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground red pepper
• ¼ teaspoon garlic powder , to taste
• 6 (4 ounce) farm-raised catfish fillets
• ¼ teaspoon salt
• vegetable oil

Directions:

1. COMBINE first 5 ingredients in a large shallow dish.
2. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
3. POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
4. Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Reviews

[Gingerbear]

This is a great recipe. This one is a keeper. It was absolutly delicious. I added the salt to taste to the coating. We will be making this one for good. Thank you for posting it.

[Susie in Texas]

I have used this recipe for years! My only modification is that I use 1/2 teaspoon ground black pepper and 1/2 teaspoon ground red pepper instead of the 1 teaspoon red pepper. Also, because where we live in SE Texas, we are usually cooking fresh catfish, I soak the fish in buttermilk about 30 minutes before frying. This method may be used for catfish filets or frying whole, pansized catfish. Yummy!

[Aunt Willie]

Used this to coat catfish DH and I caught while camping. Took the coating with us in a ziploc, breaded fresh catfish fillets (that I had soaked in buttermilk for a few hours) and cooked them in a cast iron skillet over a fire! Yummy! Thank you for sharing!