Community Pick
Classic Fried Catfish
"From Southern Living Magazine, 1982. Excellent!"
photo by kbnky
- Ready In:
- 21mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 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
directions
- 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.
Questions & Replies
-
what replace corn meal to fry cat fish? -
what replace cor meal ?
-
I do not have corn meal to frie cat fish what can I use flour and crumb?
Reviews
-
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.
-
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! -
This came out pretty good and husband liked it.When I bread something I usually used only flour but the cornmeal on this gave it a nice crunch.
see 44 more reviews
Tweaks
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Southern Living... how can you ever go wrong with a Southern Living recipe?? The only substitution I made was to replace the wheat flour with gluten-free flour to suit my gluten sensitivity. The fillets I had from the grocery store were thicker than I usually prefer, and ended up frying them for 10 minutes in my Fry Daddy. Otherwise, I followed the recipe exactly, and they turned out fabulous. My 9 year old said "Mmmm! This tastes just like at a restaurant!" Thanks Bev. -
Made as written with the exception of using 1/2 tsp ground black pepper instead of red pepper and fried in deep fryer. Just the right amount of coating on the fillets with wonderful flavor. This will be my go to recipe for catfish. Served with Recipe #35727. Thanks! -
Great fish coating. The coating cooked up wonderfully crunchy. The rest of the family doesn't care for anything spicy so I used 1/2 tsp of black pepper, 1/2 tsp of Ancho Chile powder with a pinch of Chipotle Chile pepper in place of the red pepper. All turned out great. Thanks for the great recipe.
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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!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
