Indulging in the culinary traditions of local fishing villages, fried catfish stands out as a cherished delicacy. Even connoisseurs of this aquatic delight insist that the optimal way to savor its flavor is through the art of frying. Succumbing to this irresistible temptation, we invite you to join in the experience and share your feedback with us.
- 4 to 6 medium-sized catfish fillets
- 1 cup milk
- Salt to taste
- 1 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon celery seeds
- Sufficient frying oil, preferably peanut oil
- In a sturdy iron skillet, pour enough oil to reach about two fingers high, ensuring even distribution.
- Set the heat to medium, preheat the oven to medium to high temperature, and place a cookie sheet inside. Position a rack on top of the cookie sheet for draining.
- While the oil is heating, coat the catfish fillets in milk, followed by a mixture of cornmeal, flour, and chosen seasonings. Allow the oil to reach a high temperature; a quick test is to toss a few breadcrumbs in, and if they instantly sizzle, the oil is ready.
- Once the oil is hot, season the catfish fillets with salt and coat them in breadcrumbs, shaking off any excess. Gently place the coated fillets in the hot oil.
- Fry until golden brown, approximately 5 minutes depending on thickness. Use a metal spoon to carefully remove the fillets from the skillet.
- As each batch is cooked, transfer the fish to the preheated oven to keep warm and maintain crispiness.
- When serving, enhance the experience by pairing the catfish with your preferred sauces, spices, or accompaniments such as salad, mashed potatoes, or french fries.
Enjoy your delicious pan-fried catfish! Don’t forget to share your culinary journey with us by leaving a comment.