This is our tried-and-true recipe for those times when nothing but a classic fish fry will do.
Cornmeal Fried Catfish
Makes 6 servings
- 2 cups whole milk
- ¼ cup hot sauce
- 6 (6- to 8-ounce) catfish fillets
- Canola oil, for frying
- 2 cups plain yellow cornmeal
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Lemon wedge and tartar sauce, to serve
- Garnish: fresh parsley
- In a large bowl, whisk together milk and hot sauce. Add catfish, tossing to coat. Cover and refrigerate for at least 1 hour.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 340°.
- In a large shallow dish, whisk together cornmeal, salt, pepper, garlic powder, and onion powder. Remove catfish from bowl, discarding milk mixture. Dredge catfish in cornmeal mixture, shaking off excess. Working in batches, fry catfish until golden brown, 3 to 4 minutes. Let drain on paper towels. Serve with lemon wedges and tartar sauce. Garnish with parsley, if desired.