Ingredients:
- 4 catfish fillets (about 6-8 ounces each)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Vegetable oil, for frying
- Lemon wedges, for serving
- Tartar sauce or hot sauce, for dipping (optional)
Instructions:
Prepare the Catfish Fillets:
Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut each fillet into smaller pieces, if desired, for easier frying.
Prepare the Coating:
In a shallow dish or bowl, combine the cornmeal, all-purpose flour, salt, black pepper, paprika, and cayenne pepper. Mix well to combine the dry ingredients.
Coat the Catfish:
Dredge each catfish fillet in the seasoned cornmeal mixture, pressing gently to ensure the coating adheres to the fish evenly. Shake off any excess coating and place the coated fillets on a plate or wire rack.
Heat the Oil:
In a large skillet or frying pan, heat enough vegetable oil to cover the bottom of the pan to a temperature of 350°F (175°C) over medium-high heat. You can also use a deep fryer if you have one.
Fry the Catfish:
Carefully place the coated catfish fillets in the hot oil, making sure not to overcrowd the pan. Fry the fillets in batches, if necessary, to avoid lowering the oil temperature too much.
Fry the catfish for 3-4 minutes on each side, or until they are golden brown and crispy on the outside and cooked through on the inside. Use a slotted spoon or spatula to carefully flip the fillets halfway through cooking.
Drain and Serve:
Once the catfish fillets are cooked to perfection, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the fried catfish hot with lemon wedges on the side for squeezing over the fish. You can also serve them with tartar sauce or hot sauce for dipping, if desired.
Pro Tips:
- For an extra crispy coating, you can dip the catfish fillets in beaten egg before coating them with the seasoned cornmeal mixture.
- To keep the cooked catfish warm while frying subsequent batches, place them on a wire rack set over a baking sheet in a preheated oven set to the lowest temperature.
- Avoid overcrowding the frying pan, as this can cause the temperature of the oil to drop and result in soggy, greasy catfish. Fry the fillets in batches, if necessary, for best results.
- Fresh catfish is ideal for frying, but if you’re using frozen fillets, be sure to thaw them completely and pat them dry before coating and frying.
