Enough catfish fillets for 3 or 4 medium
pieces per person.
1 cup Yellow Corn Meal (This should be enough to coat the catfish fillets)
2 teaspoons Lawry’s Seasoned Salt
Crisco or your favorite vegetable cooking oil. (Enough to cover the catfish).
(I use a deep fryer although a frying pan will work just as well)
The secret to fried catfish is cooking it at just the right temperature to
seal in the moisture and flavor.
When you first drop it into the grease you want to seal it and then cook it.
You can use fresh catfish fillets, or you can use the farm raised variety available in the supermarket freezer section.
Rinse the fillets thoroughly and then pat dry with a paper towel.
If using fresh catfish, skin the catfish and then wash thoroughly.
Pat dry with a paper towel.
Roll the fresh, catfish fillets in a mixture of corn meal and Lawry’s Seasoned Salt.
If you cannot find Lawry’s Seasoned Salt, then your favorite seasoned salt will have to do.
It’s just that Lawry’s Seasoned Salt is a southern favorite.
A quick way to coat the fish in the corn meal and season mixture is to place it in a plastic bag and just shake it.
Drop into deep fryer at 325 degrees.
Fry until it turns golden brown, about 5 minutes.
Dump onto paper towel and allow to drain.
Serve with collard greens, macaroni and cheese, cole slaw and hush puppies.
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