Fried Catfish
Ingredients
2 cups yellow cornmeal
¼ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Vegetable oil as needed for frying
1 ½ pounds catfish fillets 3 large fillets, cut into 6 smaller pieces
Southern Fried Catfish is a staple in every Southern kitchen. You can’t beat freshly caught catfish filets, dredged in perfectly seasoned cornmeal breading and fried until the inside is perfectly tender and the outside is a crisp, golden brown.
Instructions
In a shallow bowl whisk together corneal, flour, garlic powder, salt, black pepper, and cayenne pepper.
Season both sides of the catfish with salt and pepper. Dredge both sides in the cornmeal mixture.
Add enough vegetable oil in a large nonstick pan or cast iron skillet to reach ¾ to 1-inches in depth. Heat over medium heat until temperature reaches 350 to 360ºF (177 to 182ºC). Check the temperature between each batch and adjust the heat as needed to maintain this range.
Add two pieces of fish at a time to the pan, fry until golden brown and crispy on both sides, about 3 to 4 minutes per side, and internal temperature reaches 145 °F (63°C). Transfer to a paper towel-lined pan to drain—Fry the remaining pieces of fish.
Serve with lemon wedges and tartar sauce
Recipe and image courtesy of Fried Catfish | The Recipe Critic