Though catfish can be prepared many different ways, fried is by far the favorite of most Southerners.
Time Required: 15 minutes
- Wash four catfish fillets with cold water.
- Melt shortening in a large iron skillet. It should be about 1/2 inch deep.
- In a shallow, wide bowl, combine 1/4 cup of flour and 1 cup of white cornmeal.
- Season the fillets with salt and pepper then roll in the cornmeal mixture to coat well; gently shake off excess.
- When the fat is hot but not smoking (about 375 degrees F.), carefully lay the fillets in the skillet.
- Fry until crisp and browned on the bottom, about 4 minutes. Turn carefully and fry the other side.
- Lift out and drain on paper towels.
- Serve with hush puppies and lemon wedges, tartar sauce, or sauce of your choice.
- To make a thicker coating, beat 2 eggs in a shallow bowl. Dip coated fillets in the beaten eggs then roll in the cornmeal mixture again.
- For spicier catfish, season with Cajun seasoning or cayenne pepper along with the salt and pepper.
What You Need
- heavy skillet
- 4 catfish fillets
- shallow bowl for dredging
- 1/4 cup flour