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Back Porch Catfish
1/2 cup yellow or white cornmeal
1/2 cup flour
1 1/2 teaspoons seasoned salt
1 teaspoon freshly-ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon seafood seasoning, preferably Old Bay -- (optional)
4 to 6 catfish filets - (4 to 8 oz ea)
Peanut oil -- for deep frying
Thoroughly mix cornmeal, flour, salt, pepper, garlic powder, cayenne and seafood seasoning in bowl. Dredge filets in mixture to coat completely.
Heat 2 to 3 inches peanut oil in large skillet to about 375 degrees. Drop 2 filets at a time in hot oil. Fry fish until golden brown, 4 to 7 minutes, depending on thickness, or until cooked as desired. Drain on paper towels.
Variation: For fish fingers, cut each filet into strips, then dredge in dry cornmeal mixture.
This recipe yields 4 to 6 servings.