Recipe by 3KillerBs
A little lighter than the traditional, southern catfish breading/batters yet it retains the crispness and simplicity. The Yankeeness shows in the garlic and the olive oil. I'm not really a big fan of fish, but catfish done this way is one I can actually enjoy.
Top Review by evewitch
I really liked how the milk seemed to remove the muddy taste from the catfish. I used quite a bit more than 1/3 c. - I submerged the fish in the milk. I had a little trouble with the breading peeling off, and quite a bit of cornmeal sank to the bottom of the pan as well. The flavor was good overall. I had some undercooked pieces, which speaks more to my cooking ability than the recipe. :)
- 3 lbs catfish nuggets or 3 lbs catfish fillets
- 1⁄3 cup milk
- 1 1⁄2 cups cornmeal
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄2-1 teaspoon garlic powder
- 3 teaspoons Old Bay Seasoning
- canola oil
- olive oil
- lemon wedge
- hot sauce (I like Frank's)
Directions See How It's Made
- Soak fish in milk for 15 minutes.
- Heat about 1/2" oil (about a 50/50 mix), in deep skillet (I use my cast iron chicken fryer), until a drop of water sizzles violently but below smoking point.
- Combine cornmeal, flour, salt, garlic powder, and Old Bay in a plastic bag.
- Shake a few pieces of catfish at a time in the breading then fry in the oil until browned and crisp, turning once. Drain on paper towels then keep hot on warmed plate.
- Repeat, frying small batches, until finished.
- Serve, passing lemon wedges and hot sauce at the table.
- Note -- I recommend cole slaw (try Recipe #209944 or Recipe #239426 ), or a green salad and French or Italian bread to complete the meal.
- Note -- For something a little different, try making sandwiches on hard rolls with lettuce, tomato, and tartar sauce as well as the lemon and hot sauce.
- Note -- Its a bit overwhelming for tilapia, perch, and other mild fish but do try it on other strongly-flavored fish.