Southern Catfish
Aug 9, 2023
This recipe was created by Michael Thomas and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!
- Course
- Entree
Tags
Ingredients
- 8-10 catfish filets (fresh if possible, thawed works too)
- Vegetable oil, approximately 40 oz
For the Cornmeal Mixture:
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tbsp cajun seasonings (I make my own and it includes paprika, red pepper flakes, celery salt, onion powder, garlic powder, and ancho chile powder)
- 1 tbsp cayenne pepper (optional; kids like it more bland)
- 1 cup flour
- 4 cups cornmeal
Instructions
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Prepare the fish: pat dry catfish. Season lightly with salt and pepper.
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Heat oil while preparing fish (approximately 325-350 degrees, 375 max).
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Then dredge the fish in a cornmeal mixture.
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Fry the fish for approximately 10 minutes. Turning halfway.
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Take the fish out of the frying pan/cast iron skillet and put on a wire rack or paper towels to drain the excess grease.
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Serve and eat HOT.
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Typically we serve with fresh green beans and fresh cut french fries. You can feel free to serve southern style with homemade spaghetti. Salad is always a good side as well.