Cornmeal Fried Catfish
When purchasing catfish fillets, look for pieces that weigh 3 to 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
- 2 lbs. catfish fillets
- 1⁄2 cup yellow cornmeal
- 1⁄4 cup all-purpose flour
- 1 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1⁄8 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-inch-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 to 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..