Cornmeal Fried Catfish

When purchasing catfish fillets, look for pieces that weigh 3–5 ounces each. The smaller pieces have less fatty tissue, which reduces the fishy taste. Remove any black membranes from the fish before cooking.

Serves: 6Hands-on: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 2 lbs. catfish fillets
  • ½ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 1½ tsp. salt
  • ¼ tsp. ground black pepper
  • ⅛ tsp. ground cayenne pepper
  • 2 large eggs, beaten
  • 1 bottle (12 oz.) lager-style beer
  • 3 cups vegetable oil


  • Rinse the fillets and cut them into 2" thick slices. Combine the cornmeal, flour, salt, pepper, and cayenne in a wide, shallow bowl. In a separate wide, shallow bowl whisk together the egg and the beer.
  • Dredge the catfish in the flour, then the beer mixture, and then in the flour again. Place on a wire rack and rest for 10 minutes.
  • Place a fryer over medium heat and add the oil. Once the oil is heated, carefully slide 3–4 pieces of fish into the oil. Cook until lightly browned. Flip halfway through. Remove them from the oil and dry on a wire rack with paper towels underneath. They will darken as they cool..