catfish with cornmeal coating
(1 rating)
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I learned this from a friend's grandpa and adapted it a bit for modern tastes. My friends and neighbors who've hated catfish love my recipe and even eat it cold.
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(1 rating)
yield
3 -4
prep time
15 Min
cook time
20 Min
Ingredients For catfish with cornmeal coating
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6catfish filets
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1 1/2 cyellow cornmeal
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6 ccanola oil
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2 tspgarlic powder
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4 tspold bay seasoning
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3 tsplemon pepper
How To Make catfish with cornmeal coating
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1Whether you are using fresh or frozen catfish filets make sure that they are completely thawed. Make sure to remove anything red on the meat by shaving it off with a good sharp knife. Pat dry with a paper towel.
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2Put oil in a Dutch oven or similar deep cooking pot. Heat it until when you put in the end of a wooden spoon handle and see it bubble around the handle.
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3While the oil is heating, mix all of the dry ingredients it a flat bottom bowel. Take each filet and press it into the cornmeal mixture. Cover the top surface with mixture and press in firmly. Flip and repeat. Place filet on a plate while you're waiting for the oil to heat. This allows the oil in the fish to better absorb the coating. It help lesson the amount of batter that that falls to the bottom of the pan. (You can make up and add more coating as needed.)
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4Cook each side about 3-4 minutes until coating is dark yellow not quite brown. When you insert a fork it should be easy to insert and remove. This is a good indicator of doneness.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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