Southern Fried Catfish Fillets
This is some of the best catfish that you will ever eat. One key to making good catfish is to not overpower the fish with the seasonings, you want to taste the fish first and not the seasonings. The reason I cut the filets in half is because one end of the fish is thinner than the other end and this ensures that one end isn’t either over or under cooked.
~~ingredients ~~
6-8 catfish fillets, washed and cut in half
Freshly cracked black pepper to taste
Coarse Sea Salt to taste
3/4 cup plain white cornmeal (not self rising and not yellow)
3/4 cup flour
Canola oil for frying
~~Instructions ~~
Wash and pat dry your fish. Make sure there are no pin bones. You can run your hand along the piece of fish and tell if there are any there. If you find one, just pull it out and toss. Cut your fish in half so they will cook evenly.
Season your fish with freshly cracked black pepper and coarse sea salt on both sides. Don’t be stingy because fish loves salt, but don’t over salt.
In a resealable plastic bag, add your plain cornmeal and your flour. Hold the bag closed and lightly shake bag to mix the meal and flour together. Add 2 fillets at a time, shut the bag and shake it to coat the fish all over.
Meanwhile, in a skillet add about 1 inch of vegetable or canola oil, heat the oil over high heat til ready, then add your fish to the skillet, flat side down first. Do not overcrowd your skillet, depending on the size of your skillet and the fish, you should be able to fry 3 to 4 pieces at a time. Let cook on high for 1 minute and then lower your heat to medium and cook til golden brown, about 4 minutes and turn over to other side and cook til golden brown, about 4 to 5 minutes. Then turn back over to the flat side, cook one more minute and take fish up on a wire rack to prevent fish from sweating on the bottom side. Repeat til all fish are cooked. Making sure to adjust heat up and down as needed. Enjoy!
**Note
Plain cornmeal has a much finer texture than self rising cornmeal, giving your fish a more delicate and better tasting coating..
if you like spicy, you can add hot sauce to your fish before adding to your meal/flour mixture.
You can use this same recipe for whole catfish too, but the cooking time will be longer. Good fish really doesn’t need any spice other than salt and pepper.
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