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FRIED

Skillet Fried Catfish

Serves 4 · 35 minutes

Why this recipe works

Cornmeal fries up crisper than flour alone on catfish. A moderate oil temperature, around 350 F, browns the coat in the same time it takes the fillet to cook through.

Substitutions

Swai fillets, cut to a similar thickness. Swai is milder. The market will also fry catfish for you.

Ingredients

• 4 catfish fillets, about 6 ounces each
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/2 cup milk
• Neutral oil, for a half-inch depth
• Lemon wedges

Steps

1. Pat the fillets dry. Stir the cornmeal, flour, salt, pepper, paprika, and cayenne.
2. Dip each fillet in milk, then press it into the cornmeal. Heat a half inch of oil to 350 F.
3. Fry in two batches until both sides are brown and the thickest part reads about 145 F and flakes, about 3 to 4 minutes per side.
4. Drain on a rack and serve with lemon.

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