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Fried Catfish Recipe

Fried Catfish

Quit slinging mud at this hepcat.
Servings 4 to 6

Ingredients  

  • 2 cups whole milk
  • 1 teaspoon hot sauce
  • 2 cups finely ground cornmeal
  • 4 teaspoons kosher salt
  • 2 teaspoons fresh ground pepper
  • 2 teaspoons paprika
  • 1 teaspoon cayenne
  • 2 pounds catfish filets (about 4; can be cut into smaller filets, or tenders)
  • peanut oil for frying

Directions 

  • In a shallow bowl stir together milk and hot sauce.
  • In another shallow bowl combine cornmeal, salt, pepper, paprika, and cayenne.
  • Dip the fish in the milk, then dredge in the cornmeal mixture, coating thoroughly.
  • Let sit for a few minutes while you heat about 2 inches of oil to 350 degrees in a deep cast-iron pot (a thermometer is immensely helpful in maintaining the oil temperature; adjust your heat accordingly).
  • When oil is hot, gently add the fish (a few pieces at a time—don’t crowd the pot) and fry until golden brown, about 3 or 4 minutes.
  • Let drain on paper towels and serve with lemon wedges or your preferred sauce.