Fried Catfish 2
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INGREDIENTS 2 pounds thin catfish fillets, skinned
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1 cup cornmeal, yellow or white
1 cup all-purpose flour
About 1 cup lard
8 lemon wedgesRinse the fillets quickly under cold running water, then thoroughly pat dry using paper towels.
Mix together the salt, pepper, cornmeal and flour, toss with a fork. Heat about 1/2 to 1-inch of lard in a heavy skillet over medium heat, and meanwhile you can be dredging the fillets in the seasoned cornmeal mixture.
When the lard is hot enough and not yet at the smoking stage, lay in the fillets, a couple at a time, leaving enough space between to fry up crisp and juice, about 3 minutes per side. Remove from the pan and drain on paper towels.
Serve with lemon wedges, hush puppies, cole slaw, mustard greens and ham hocks, and fried apples or onion rings.