2 lbs. catfish fillets
2 cups milk
3 cups fine ground white cornmeal
1 tbsp salt
Rinse catfish fillets under cold water and place in a shallow baking dish or pan. Add milk to cover fillets. Cover the dish and refrigerate for approximately one hour.
Remove the fillets from the refrigerator about 10 minutes before ready to cook.
Place a large cast iron frying pan over high heat and pour in peanut oil to a depth of approximately 1 inch. Allow oil to come to frying temperature while preparing the fish.
Combine the cornmeal and salt in a shallow pan.
Remove fillets from milk letting most of the excess drip off.
Place one fillet at a time into the cornmeal and turn it several times to coat well. Prepare all the fillets before you begin frying.
Carefully lower the fillets, one at a time, into the hot oil. Don’t crowd the pan frying in several batches if necessary. Turn the fillets when golden brown on one side. Cook on the second side until nicely browned as well. Return the fillets to the first side to cook for an additional minute or two if needed to fully develop a golden brown color.
Serve with cheese grits, coleslaw, french fries and hush puppies.
It was really difficult to write measurements for this recipe since I’ve never measured any of the ingredients. Like many home cooks, I just do what “looks right.” So use the measures as a guideline and add more or take away if you think you need to.
Additionally, the nutrition calculation on this recipe is probably way, way off. It’s next to impossible to accurately calculate the amount of cornmeal that adheres to a fillet or the amount of peanut oil absorbed when frying. Take these figures with a really big grain of salt!
Serving: 1g | Calories: 510kcal | Carbohydrates: 65g | Protein: 36g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 1266mg | Potassium: 1001mg | Fiber: 8g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg