Originally posted by UncleVic
What is a good recipe for cornmeal and fish frying? I always go the egg wash and flour way... Willing to try something new here! Thanks!
Here's a Southern Living article on frying catfish from my files. It may still be available online with photos and additional information. CLASSIC FRIED CATFISH
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
6 (4- to 6-ounce) farm-raised catfish fillets
1/4 teaspoon salt
Combine first 5 ingredients in a large shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
Pour oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees. Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.
Tips for frying catfish:
• Remove excess moisture from fish before dredging.
• Don't coat fish too far ahead of time or it will become soggy.
• Keep one hand clean for dredging and the other hand available for frying.
• Use a Dutch oven or a deep cast-iron skillet to keep oil from popping out.
• Keep the temperature of the oil at 350° for crisp fish.
• Don't overcrowd the skillet; fry in batches of two catfish at a time. Bring remaining oil back to the proper temperature before frying another batch.
• Remove fish from skillet with a wide slotted curved spoon.
• To keep warm, place fried fish on a wire rack with a foil-lined pan underneath. For a crisp texture, do not cover.
From Southern Living.com