As long as you’re frying catfish, fry up some Hush Puppies, too. I always keeps bottles of Louisiana hot sauce around for fried catfish.
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Fried Catfish
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes
- Yield: 6 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
It’s frying time!
Ingredients
- 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)
Instructions
- 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).
- 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.
- Fry fillets in hot oil for 8 to 10 minutes, turning once, until golden brown on both sides. Serve at once.
Notes
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.
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