Fried Catfish

Name: Fried Catfish
Yield: serves 8
Ingredients: Vegetable or canola oil, for deep-frying; 8 5- to 6-ounce catfish fillets, skin removed; Salt, to taste; Crab boil seasoning, such as Old Bay, to taste; 4 cups all-purpose flour; 1 cup yellow cornmeal

December 9, 2011

Recipe information

Yield
serves 8

Ingredients

Vegetable or canola oil, for deep-frying

8 5- to 6-ounce catfish fillets, skin removed

Salt, to taste

Crab boil seasoning, such as Old Bay, to taste

4 cups all-purpose flour

1 cup yellow cornmeal

Preparation

Step 1
Fill a deep-fryer or a deep pot halfway with oil, and heat it to 350°F.
Step 2
Sprinkle both sides of the catfish fillets with salt and crab boil seasoning.
Step 3
In a bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture.
Step 4
Carefully place the fillets in the hot oil, and deep-fry for 7 to 8 minutes, or until golden. Remove and drain on paper towels. Serve immediately.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.

TagsSouthern American Soul Food Catfish Fish Seafood Cornmeal Flour Main Dinner Nut Free Deep Fry Cookbooks

Recipe notes

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