Save to My Recipes
Catfish is an absolutely delicious fish, especially when it’s fried. Serve this wonderful Southern traditional favorite with hush puppies, cole slaw, and fries.
Hands-on: 40 minutesTotal: 40 minutes
- 4 large catfish fillets (about 1 lb.)
- ½ cup evaporated milk or whole milk
- ¾ cup yellow cornmeal
- ½ cup all-purpose flour
- 2½ tsp. seasoned salt
- ½ tsp. ground cayenne pepper
- Canola oil
- Lemon wedges
- Rinse fish; pat dry with paper towels. Place catfish in a medium bowl with milk, turning to coat. Set aside.
- In a wide, shallow dish, combine cornmeal, flour, seasoned salt, and cayenne pepper. Set aside.
- Add oil to a deep, heavy skillet to a depth of about ¾–1". Heat oil to about 350°F.
- Using tongs, lift a fish fillet out of milk, letting excess drip back into the bowl. Place fillet in cornmeal mixture, turning several times to coat thoroughly. Repeat with as many fillets as will easily fit in the pan. Place fillets in hot oil.
- Fry fish for about 5–7 minutes, depending on size. If oil doesn’t cover them, turn carefully with a wide spatula about halfway through cooking. Drain on paper towels. Repeat process until all fillets are fried.
- Serve fried catfish with lemon wedges.