Cornmeal-Crusted Catfish

Name: Cornmeal-Crusted Catfish
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 pounds catfish fillets; 1 teaspoon seasoning salt; 1/2 teaspoon black pepper; Pinch cayenne; Seasoning salt and black pepper; 2 cups grapeseed oil; 2 cups yellow cornmeal

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Level: Intermediate

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Intermediate

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

2 pounds catfish fillets

1 teaspoon seasoning salt

1/2 teaspoon black pepper

Pinch cayenne

Seasoning salt and black pepper

2 cups grapeseed oil

2 cups yellow cornmeal

Directions

Special equipment:

a deep-frying thermometer

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.