A delightful twist on the classic fried catfish, featuring a flavorful crust and tender fish.
Combine the cornmeal, flour, cayenne pepper, garlic powder, seasoning salt, and black pepper in a shallow dish.
Mix the ingredients thoroughly to ensure an even distribution of flavors.
Coat each catfish fillet evenly in the prepared mixture, pressing gently to adhere.
Ensure the fillets are dry before coating to help the mixture stick better.
Heat the vegetable oil in a cast-iron skillet over medium-high heat until it reaches 350°F.
Use a thermometer to monitor the oil temperature for consistent frying.
Fry the coated fillets in batches for 5-6 minutes, turning once, until golden and crispy.
Avoid overcrowding the skillet to maintain the oil temperature.
Drain the fried fillets on paper towels to remove excess oil.
Place the fillets on a wire rack over a baking sheet for extra crispiness.
Serve the crispy catfish with your favorite sides and enjoy!
Garnish with lemon wedges or fresh herbs for added flavor.
Continue in our app for the best experience
