Catfish is done when most of the bubbling stops and the fillets begin to float.
Jack’s Fried Catfish
Catfish is done when most of the bubbling stops and the fillets begin to float.
Equipment
- Dutch oven
Ingredients
Makes 4 to 8 servings
Prep: 10 min., Chill: 1 hr., Stand: 10 min., Fry: 4 min. per batch
- 8 4- to 6-ounce catfish fillets
- 2 cups milk
- 2 cups yellow cornmeal
- 1 tablespoon seasoned salt
- 2 teaspoons pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- Vegetable oil
- Lemon wedges
Instructions
- 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.
- Set aside.
- 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.
- Dredge catfish fillets in cornmeal mixture, shaking off excess.
- Pour oil to depth of 1¾ inches into a large cast-iron skillet or heavy-duty Dutch oven; heat to 350°.
- Fry fillets, in batches, about 3 to 4 minutes (do not turn) or until golden brown.
- Drain on wire racks over paper towels.
- Serve with lemon wedges.