wdunwoody
Catfish done right isn’t “fishy” tasting.
My method is to use a mixture of stone ground Indian Head brand cornmeal, salt and pepper.
3 tsp salt and 2 tsp fine ground pepper per cup of meal. You’ll probably get away with ⅓ cup if you sprinkle the meal onto the filets.
Two fillets will fit nicely into a 10″ rounded edge frying pan. Rinse filets and pat dry with a paper towel, then dredge in or sprinkle on the meal to coat completely. Shake off excess.
Heat 3 or 4 Tbsp vegetable oil over medium high heat until it’s shimmering(I use Wesson).
Fry flat side first until cornmeal is golden brown. Turn filets to rounded side down. Tilt the skillet to fry each filet against the side until golden brown.
Remove to plate flat side down on a plate with paper towel to absorb excess oil.
Serve with favorite sides and beverage. Collards, cornbread, muffins, baked beans, sweet tea, Arnold Palmer, a nice pilsener etc. Your choice 🙂
