Cornmeal Crusted Catfish – Southern Style
This cornmeal-crusted catfish recipe delivers perfectly crispy, golden fillets with a tender, flaky inside that’s full of flavor. You’ll love how easy it is to make and how the simple seasoning enhances the natural taste of the fish. Pair it with coleslaw, hush puppies, or a slice of cornbread for a classic, comforting Eastern Shore meal.
Ingredients
- 2 lbs catfish fillets
- 1 tsp seasoning salt
- ½ tsp black pepper
- pinch of cayenne pepper
- 2 cups grapeseed oil
- 2 cups yellow cornmeal
Instructions
- Sprinkle the catfish fillets with the seasoning salt, black pepper, and cayenne; set aside.
- Heat the oil in a large nonstick frying pan over medium-high heat until it reaches 350 degrees F on a deep-frying thermometer.
- Place the cornmeal on a large plate. Dredge the fillets in the cornmeal and shake off the excess. Place the fillets in the hot oil and turn down the heat so the oil is at 300 degrees F.
- Fry until golden brown and cooked through, 4 minutes per side. Transfer the fish to a paper-towel-lined plate to drain.