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Mississippi Fried Catfish

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• Canola or peanut oil, for frying
  
• 2 cups yellow cornmeal
  
• 1â…“ cups flour
  
• ¼ cup Lawry's seasoned salt
  
• 2 Tbsp baking powder
  
• 1 Tbsp freshly ground black pepper
  
• Four 3- to 5-ounce skinless catfish fillets
  
• ½ lemon, cut into wedges
  
• Tartar sauce, for serving
  






Instructions



1. Pour oil to a depth of 3 inches into an 8-quart pot and heat over medium-high heat until a deep-fry thermometer reads 350° F.
   
   
2. Meanwhile, combine cornmeal, flour, Lawry's, baking powder, and pepper in a large bowl. Add catfish and toss to coat. Gently shake off the excess cornmeal mixture and transfer catfish to a rack.
   
   
3. Working in two batches, fry catfish in the hot oil until golden brown and cooked through, about 6 minutes. Using tongs, transfer catfish to a wire rack set on a baking sheet to drain. Transfer fish to two plates and serve with a lemon wedge and tartar sauce.
   
   Serves 2