Fried Catfish
Instructions:
Before frying, let the coated fish fillets stand for a few minutes to set the crust; it will adhere better and fry to crispy perfection. 3â„4 cup cornmeal 2 tablespoons all-purpose flour 1â„2 teaspoon salt 1â„4 teaspoon ground black pepper 1â„4 cup milk 6 catfish fillets (6 ounces each) 4 tablespoons vegetable oil lemon wedges
Makes 6 main-dish servings. Prep: 15 minutes plus standing Cook: 20 minutes
- In zip-tight plastic bag, combine cornmeal, flour, salt, and pepper. Pour milk into pie plate. Dip catfish fillets, one at a time, into milk to coat well, then into cornmeal mixture, shaking bag to coat fish. Place coated catfish on wire rack set over waxed paper; set aside to dry 20 minutes.
- In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Add 3 catfish fillets to skillet and fry until just opaque throughout and golden, 4 to 5 minutes per side. Transfer to paper towels to drain.
- Repeat with remaining 2 tablespoons oil and remaining catfish. Serve with lemon wedges.