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Catfish: Jack's Fried Catfish

Source of Recipe


Southern Living magazine



List of Ingredients



• 6 (4- to 6-ounce) catfish fillets
  
• 2 cups milk
  
• 2 cups yellow cornmeal
  
• 1 Tbsp seasoned salt
  
• 2 tsp pepper
  
• � tsp onion powder
  
• � tsp garlic powder
  
• 1 tsp salt
  
• Vegetable oil
  






Instructions



1. Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.
   Combine cornmeal and next 4 ingredients in a shallow dish.
   
   
2. Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.
   
   
3. Dredge catfish fillets in cornmeal mixture, shaking off excess. Pour oil to depth of 1� inches into a large skillet; heat to 350� F. Fry fillets, in batches, about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels.
   
   Makes 6 servings.
   
   ...........
   
   Serve with:
   
   LEIA'S HUSH PUPPIES
   
   � 2� cups self-rising white cornmeal mix
   � � cup chopped green bell pepper
   � � medium onion, chopped
   � 1 tsp salt
   � � tsp ground red pepper
   � � tsp ground black pepper
   � 1 cup buttermilk
   � 2 large eggs
   � Vegetable oil
   
   Combine first 6 ingredients in a bowl; make a well in center of mixture. Whisk together buttermilk and eggs; add to dry ingredients, stirring just until moistened. Let mixture stand 30 minutes.
   
   Pour oil to a depth of 2 inches into a Dutch oven; heat to 375� F.
   Drop batter by heaping teaspoonfuls into hot oil. Fry, in batches, 2 minutes on each side or until golden. Drain on wire racks over paper towels; serve hot.
   
   Makes 6 to 8 servings.