Jack’s Fried Catfish
Catfish is done when most of the bubbling stops and the fillets begin to float.
Equipment
Ingrediënten
Makes 4 to 8 servings
Prep: 10 min., Chill: 1 hr., Stand: 10 min., Fry: 4 min. per batch
- 8 4- to 6-ounce catfish fillets
- 2 cups milk
- 2 cups yellow cornmeal
- 1 tablespoon seasoned salt
- 2 teaspoons pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- Vegetable oil
- Lemon wedges
Instructies
- 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.
- Set aside.
- 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.
- Dredge catfish fillets in cornmeal mixture, shaking off excess.
- Pour oil to depth of 1¾ inches into a large cast-iron skillet or heavy-duty Dutch oven; heat to 350°.
- Fry fillets, in batches, about 3 to 4 minutes (do not turn) or until golden brown.
- Drain on wire racks over paper towels.
- Serve with lemon wedges.
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