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CLASSIC FRIED CATFISH




Source of Recipe


Southern Living Magazine, Submitted to our forum by Mark


Recipe Introduction


For an extra-crispy crust, use stone-ground yellow cornmeal, if available



List of Ingredients




1 Cup (250 ml) yellow cornmeal
1/3 Cup (80 ml) all-purpose flour
1¼ teaspoons (6 ml) ground red pepper
½ teaspoon (2.5 ml) garlic powder
2½ teaspoons (12.5 ml) salt
12 Catfish fillets (about 3 3/4 pounds)
Vegetable Oil


Recipe



Combine first 4 ingredients and 2 teaspoons salt in a large shallow dish.

Sprinkle catfish fillets evenly with remaining 1/2 teaspoon salt, and dredge in cornmeal mixture, coating evenly.

Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 350° F (177° C)

Fry fillets, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Note: For a quick weeknight version, skip the deep fryer. Cook catfish in 2 tablespoons hot oil, per batch, in a non-stick skillet 5 minutes on each side.

Makes 6 to 8 servings