Catfish Recipe

Time30m

Serves4

Filet coated with cornmeal and fried until crispy.

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Ingredients

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1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt, black pepper, and cayenne pepper.
2
Set Up Breading Station
In one bowl, pour the all-purpose flour. In a second bowl, whisk together the eggs and milk. In a third bowl, add the cornmeal.

3
Bread the Catfish
Dredge each catfish fillet in the flour, shaking off any excess. Then dip it into the egg and milk mixture, allowing any excess to drip off. Finally, coat the fillet in the cornmeal, pressing lightly to adhere.
4
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 the heat by dropping a small amount of cornmeal into the oil; it should sizzle immediately.
5
Fry the Catfish
Carefully add the breaded catfish fillets to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the fillets from the oil and drain on paper towels.

6
Serve
Serve the crispy cornmeal-coated catfish hot, with your choice of sides such as coleslaw, fries, or a fresh salad.