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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Catfish were readily abundant in the Antebellum South and, due to their status as bottom feeders, weren't deemed the most stylish dinner staples. Once the South's seafood secret, mild-flavored catfish has gained popularity nation-wide. Simply soak the catfish in milk for an hour before frying to eliminate any leftover fishy taste. The cornmeal crust creates a perfect light and crispy texture. Jack says the catfish are done when most of the bubbling stops and the fillets begin to float. Ingredients:
6 (4- to 6-ounce) catfish fillets |
2 cups milk |
2 cups yellow cornmeal |
1 tablespoon seasoned salt |
2 teaspoons pepper |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1 teaspoon salt |
vegetable oil |
Directions:
1. Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.
2. Combine cornmeal and next 4 ingredients in a shallow dish.
3. 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.
4. Dredge catfish fillets in cornmeal mixture, shaking off excess.
5. Pour oil to depth of 1 1/2 inches into a large skillet; heat to 350°. Fry fillets, in batches, about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels.
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