A yellow cornmeal crust makes this fried catfish delectably crunchy.
Cornmeal Fried Catfish
Serves: 6
Ingredients
- 2 cups whole milk
- 1⁄4 cup hot sauce
- 6 (6-to 8-ounce) catfish fillets
- Canola oil, for frying
- 2 cups plain yellow cornmeal
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- Lemon wedges and tartar sauce, to serve
- Garnish: fresh parsley
Instructions
- In a large bowl, whisk together milk and hot sauce. Add catfish, tossing to coat. Cover and refrigerate for at least 1 hour.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 340°.
- In a large shallow dish, whisk together cornmeal, salt, pepper, garlic powder, and onion powder.
- Remove catfish from bowl, discarding milk mixture. Dredge catfish in cornmeal mixture, shaking off excess.
- Working in batches, fry catfish until golden brown, 3 to 4 minutes. Let drain on paper towels. Serve with lemon wedges and tartar sauce. Garnish with parsley, if desired.
