Fried catfish coated in seasoned cornmeal really sings.
This, to my mind, is a healthy debate.
Now I love a good beer batter, and some fisharebest with that simple dredge of flour.
Elise Bauer
There’s something about a cornmeal crust that really sings with catfish.
Maybe it’s the combination of a truly American fish with a truly American grain.
If you’ve ever had soggy, greasy catfish, it’s because the oil is too cold.
Elise Bauer
You want it around 350F.
And use peanut oil if you canit adds a lot of flavor.
(Lard is even better… just sayin'.)
Elise Bauer
For the breading, use fine, white cornmeal if you might find it.
This, sadly, is not always easy outside the South.
In the absence of fine, white cornmeal, use the regular stuff with a little flour.
Elise Bauer
Unless it is finely ground, an all-cornmeal crust tastes gritty.
Hot sauce on the side, too.
Love Southern Cooking?
Elise Bauer
Heat the pan on medium-high until it reaches 350F.
Or use a deep fry thermometer to measure the temperature of the oil.
Heat your oven to 200F and lay a cookie sheet inside.
Elise Bauer
Place a wire rack on top of the cookie sheet.
While the oil is heating, soak the catfish in the milk or buttermilk.
Mix the cornmeal, flour, and spices together.
Elise Bauer
(Or you’ve got the option to substitute your favorite seasoning instead.)
Place in a shallow dish for dredging.
Once the oil reaches 350F, sprinkle the catfish fillets with salt and dredge them into the breading.
Shake off the excess and gently lay into the hot oil.
Fry until golden brown, about 2 to 4 minutes, depending on how thick the fillet is.
Use a metal spatula and gently turn the fish over and cook for another 2 to 4 minutes.
Once the fish is ready, move it to the oven while you cook the rest of the catfish.
Keeping the fried catfish warm in the oven will help keep it crispy.
