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Fried Catfish

Source of Recipe


Willie Crawford






List of Ingredients



• Enough catfish fillets for 3 or 4 medium pieces per person *
  
• 1 cup yellow cornmeal
  
• 2 tsp Lawry's Seasoned Salt
  
• Crisco or your favorite vegetable cooking oil (enough to cover the catfish)
  






Instructions



1. Rinse the fillets thoroughly and pat dry with a paper towel. (If using fresh catfish, skin the catfish, wash thoroughly, and pat dry with a paper towel.)
   
   
2. Roll the catfish fillets in a mixture of cornmeal and Lawry's Seasoned Salt. (If you cannot find Lawry's Seasoned Salt, then your favorite seasoned salt will have to do. It's just that Lawry's is a Southern favorite.)
   
   
3. Drop the coated catfish fillets into deep fryer (or frying pan) at 325 degrees (F). Fry until it turns golden brown, about 5 minutes (for thin fillets). Drain on paper towels.
   
   Serve with collard greens, macaroni and cheese, coleslaw and hush puppies.
   
   






Final Comments


* You can use fresh catfish fillets, or you can use the farm-raised variety available in the supermarket freezer section.

* The secret to fried catfish is cooking it at just the right temperature to seal in the moisture and flavor. When you first drop it into the grease, you want to seal it, then cook it.