Fried Catfish

As long as you're frying catfish, fry up some Hush Puppies, too.
  • 6 catfish fillets (good size)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • few drops of Tabasco or your favorite hot sauce (optional)
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup bacon drippings or canola oil (or 2 tablespoons of each)
  1. Sprinkle fillets on both sides with the pepper, 1/2 teaspoon of the salt and desired amount of hot sauce (Don't go overboard here; catfish has a delicate flavor, and the idea is just to suggest some spice -- not overpower).
  2. Allow fillets to set at room temperature for 10 or 15 minutes. Combine the flour, cornmeal, baking powder and remaining salt, mixing well. Dredge fillets in the flour/cornmeal mixture, and allow them to set for about 5 minutes.
  3. Fry fillets in hot oil for 8 to 10 minutes, turning once, until golden brown on both sides. Serve at once.

Note: One cup each of self-rising flour and self-rising cornmeal can be used in this recipe, if you have them in your pantry. If you do, omit the baking powder and salt in the flour/cornmeal mixture.

Ready in: 30 Min

Recipe editor Patricia Mitchell