Prep 15 mins
Cook 6 mins
From Southern Living Magazine, 1982. Excellent!
- 3⁄4 cup yellow cornmeal
- 1⁄4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1⁄4 teaspoon garlic powder, to taste
- 6 (4 ounce) farm-raised catfish fillets
- 1⁄4 teaspoon salt
- vegetable oil
- COMBINE first 5 ingredients in a large shallow dish.
- Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
- POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
- Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.
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.
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!
This recipe was easy & delicious. I have never eaten or prepared catfish before, but I was impressed with this recipe. *** I dipped in milk first.