Entrée: United States – Fried Catfish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 catfish fillets, about 1 lb total (454 g total)
1 cup (120 g) cornmeal
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 / 2 tsp (2.5 ml) garlic powder
1 / 4 tsp (1.25 ml) cayenne pepper
1 cup (240 ml) milk
1 / 2 cup (60 g) all-purpose flour
1 cup (240 ml) vegetable oil

Show original ingredient measurements

4 catfish fillets, about 1 lb total (454 g total)
1 cup (120 g) cornmeal
1 tsp salt
1 / 2 tsp black pepper
1 / 2 tsp garlic powder
1 / 4 tsp cayenne pepper
1 cup (240 ml) milk
1 / 2 cup (60 g) all-purpose flour
1 cup (240 ml) vegetable oil

Instructions

1. In a shallow dish, combine cornmeal, salt, black pepper, garlic powder, and cayenne pepper. Set aside.
2. Dip each catfish fillet in milk, then dredge in flour, pressing lightly to adhere. Next, coat in the cornmeal mixture, ensuring even coverage. 
3. In a large skillet, heat vegetable oil over medium-high heat. Once hot, fry the fillets in batches until golden brown and cooked through, about 4-5 minutes per side.
4. Remove and drain on paper towels before serving with lemon wedges and hot sauce, if desired.