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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 1 |
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For an extra-crispy crust, use stone-ground yellow cornmeal, if available. Ingredients:
1 cup yellow cornmeal |
1/3 cup all-purpose flour |
1 1/4 teaspoons ground red pepper |
1/2 teaspoon garlic powder |
2 1/2 teaspoons salt |
12 catfish fillets (about 3 3/4 pounds) |
vegetable oil |
Directions:
1. 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.
2. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry fillets, in batches, 5 to 6 minutes or until golden; drain on paper towels.
3. Note: For a quick weeknight version, skip the deep fryer. Cook catfish in 2 tablespoons hot oil, per batch, in a nonstick skillet 5 minutes on each side.
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