Restaurant-Style Fried Catfish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 6mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
  • Cover the fillets completely with milk.
  • Cover and chill for about 1-1/2 hours.
  • In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
  • Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
  • Remove all the milk from the pan and allowing all the milk to drip off the fillets.
  • Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
  • Coat lightly with cornmeal mixture.
  • Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
  • Heat oil to 350°F.
  • Fry the fish in batches about 3-4 minutes on each side or until golden.
  • Drain on wire racks over paper towels.
  • Serve with tartar sauce and lemon wedges.
Advertisement