You don't have to be from The Delta or The South to enjoy mouthwatering southern fried crispy catfish. This fish is so succulent and moist that it just melts in your mouth. I am sure that fried catfish has been around as long as the south has.
Come into the kitchen with me and enjoy one of my family favorites.
Items needed
1 cup of yellow or white cornmeal
1/4 cup all purpose flour
2 teaspoons of salt
1/2 teaspoon of ground red pepper
1/2 teaspoon of black pepper
2 teaspoons of garlic powder
1 teaspoon of onion powder
1/4 teaspoon salt
8 4 to 6 oz catfish fillets
large deep cast iron skillet, dutch oven or heavy pot
vegetable oil or peanut oil for frying
Rinse fish and pat dry to remove moisture. Sprinkle fish with the 1/4 teaspoon of salt. Mix meal, flour, salt, peppers, garlic powder and onion powder in a large shallow dish. Dredge fish in cornmeal mixture, coating evenly. Pour oil to depth of about two inches in skillet. Heat to 350 degrees or until oil is hot. Cook in batches of three for 5 or 6 minutes or until fillets are crispy and golden brown. When done remove with slotted spoon and drain on paper towels.
If you wish to keep fish warm after draining, place on a wire rack in an aluminum foil lined shallow pan or cookie sheet in a 250 degree oven. Do not cover fish, covering removes the crispness.
This recipe yields 4 southern servings and goes well with boiled corn, hush puppies and slaw. We also like baked beans, hush puppies and slaw. An old southern favorite is plain pasta with red sauce, corn muffins and slaw. To add a little zest use a splash of lemon, tartar sauce or the southern favorite hot sauce.
Where-ever you are on the globe this dish will not remain on the table for long.
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