Email to Cat      

Catfish: Jack's Fried Catfish

Source of Recipe


Southern Living magazine



List of Ingredients



• 6 (4- to 6-ounce) catfish fillets
  
• 2 cups milk
  
• 2 cups yellow cornmeal
  
• 1 Tbsp seasoned salt
  
• 2 tsp pepper
  
• ½ tsp onion powder
  
• ½ tsp garlic powder
  
• 1 tsp salt
  
• Vegetable oil
  






Instructions



1. Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.
   Combine cornmeal and next 4 ingredients in a shallow dish.
   
   
2. Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.
   
   
3. Dredge catfish fillets in cornmeal mixture, shaking off excess. Pour oil to depth of 1½ inches into a large skillet; heat to 350° F. Fry fillets, in batches, about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels.
   
   Makes 6 servings.
   
   ...........
   
   Serve with:
   
   LEIA'S HUSH PUPPIES
   
   • 2¼ cups self-rising white cornmeal mix
   • ½ cup chopped green bell pepper
   • ½ medium onion, chopped
   • 1 tsp salt
   • ¼ tsp ground red pepper
   • ½ tsp ground black pepper
   • 1 cup buttermilk
   • 2 large eggs
   • Vegetable oil
   
   Combine first 6 ingredients in a bowl; make a well in center of mixture. Whisk together buttermilk and eggs; add to dry ingredients, stirring just until moistened. Let mixture stand 30 minutes.
   
   Pour oil to a depth of 2 inches into a Dutch oven; heat to 375° F.
   Drop batter by heaping teaspoonfuls into hot oil. Fry, in batches, 2 minutes on each side or until golden. Drain on wire racks over paper towels; serve hot.
   
   Makes 6 to 8 servings.