Fried Cornmeal-Crusted Catfish

"For extra crispy use stone-ground yellow cornmeal. Adjust all spices to taste. I made this using large basa fillets, it was excellent!"
 
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photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
Ready In:
15mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • In a shallow dish combine the first 6 ingredients.
  • Dredge the fillets into the mixture and coat evenly.
  • In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
  • Fry the fillets in batches for about 5-6 minutes turning once until golden.
  • Drain on paper towels.

Questions & Replies

  1. How much salt?
     
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Reviews

  1. This is very much like my tried and true recipe, EXCEPT that I use corn flour and cornmeal in about the same portions. Also, I leave out the seasoned salt and sometimes use a little cajun seasoning. Besides putting all the spices in the cornmeal and corn flour mixture, I put garlic powder and black pepper on the fish before I dredge it. I have an infrared digital "gun" style thermometer that helps me get my oil up to 350F before I put in the coated fish. Have a sheet pan ready with a draining rack in it, and your oven on at about 175F to hold the first batch as the next batch cooks. So good.
     
  2. I did not have season salt in the house, so I used one teaspoon of old bay. Yum!
     
  3. My family enjoyed the recipe. The seasoning was great but cooking the fish just right takes expertise. Of course, that has nothing to do with the seasoning.
     
  4. Awesome!!! Loved it and the family did to. I always love your recipes!
     
  5. This is so easy to toss together when dh wants fried catfish (which is often!) I make this in my deep fryer instead of pan frying.
     
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