September 02, 2016
By Craig Wiggins
Prep time: 75 minutes
Cook time: 20 minutes
Total time: 1 hour 35 minutes
- 1 pound catfish fillets
- 2 cups milk
- 3 cups fine ground white cornmeal
- 2 teaspoon salt
- Peanut oil
Rinse catfish fillets under cold water and place in a shallow baking dish or pan. Add milk to cover fillets. Cover the dish and refrigerate for approximately one hour.
Remove the fillets from the refrigerator about 10 minutes before ready to cook.
Place a large cast iron frying pan over high heat and pour in peanut oil to a depth of approximately 1 inch. Allow oil to come to frying temperature while preparing the fish.
Combine the cornmeal and salt in a shallow pan. Remove fillets from milk letting most of the excess drip off. Place one fillet at a time into the cornmeal and turn it several times to coat well. Prepare all the fillets before you begin frying.
Carefully lower the fillets, one at a time, into the hot oil. Don’t crowd the pan frying in several batches if necessary. Turn the fillets when golden brown on one side. Cook on the second side until nicely browned as well. Return the fillets to the first side to cook for an additional minute or two if needed to fully develop a golden brown color.
Serve with cheese grits, coleslaw, french fries and hush puppies.