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Ingredients
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Main Ingredients
Seasoning
Cooking Oil
Method
Preparation
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Place them on a plate.
- 2
Set Up Breading Station
In three separate shallow dishes, place the cornmeal in one, the all-purpose flour in another, and whisk together the eggs and milk in the third.
- 3
Season the Breading
Add salt, black pepper, cayenne pepper, garlic powder, and paprika to both the cornmeal and flour. Mix well to ensure an even distribution of the seasoning.
Breading
- 4
- 5
Repeat for All Fillets
Repeat the dredging process for all catfish fillets until they are all coated.
Cooking
- 6
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into the oil; if it sizzles, it’s ready.
- 7
Fry the Catfish
Carefully place the breaded catfish fillets into the hot oil, being cautious not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 8
Drain and Serve
Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot.