• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Potassium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup finely ground yellow cornmeal

  2. 1/2 cup cake flour

  3. 2 teaspoons ground cayenne pepper

  4. 1 teaspoon paprika

  5. 1 tablespoon kosher salt , plus more as needed

  6. 1 teaspoon freshly ground black pepper , plus more as needed

  7. 6 cups vegetable oil

  8. 2 pounds catfish fillets , cut in half lengthwise

  9. Lemon wedges, for serving

  10. Remoulade , for serving

Instructions Jump to Ingredients ↑

  1. Place the cornmeal, flour, cayenne, paprika, and measured salt and pepper in a shallow dish and whisk to evenly combine.

  2. Heat the vegetable oil over medium heat in a 12-inch cast-iron skillet to 350°F. Line a baking sheet with several layers of paper towels and fit it with a wire rack; set aside.

  3. Use a paper towel to blot the fish pieces dry, season them on all sides with salt and pepper, then dredge them in the cornmeal mixture, being sure to cover all sides. Tap the fish pieces lightly to shake off any excess coating.

  4. Fry the fish in 3 to 4 batches, turning once, until they’re deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.

  5. Using a slotted spatula, remove the fish to the prepared baking sheet and immediately season with salt. Serve with lemon wedges and rémoulade.

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