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Jack’s Fried Catfish

Catfish is done when most of the bubbling stops and the fillets begin to float.
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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.
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Course; Fish