- 4-6 fillets total, about 1-2 pounds
- 1 cup milk or buttermilk
- 3/4 cup fine cornmeal (do not use coarsely ground cornmeal)
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 tsp. Celery Seeds
- Frying Oil (use peanut oil if possible)
- Heat oil in pan and preheat oven:
Pour into a heavy skillet (I prefer cast iron) and add enough oil to the rim of the skillet about 1/2 inch high. Heat the pan over medium-high heat until it reaches 350°F. A good test is to toss some dry breadcrumbs into the oil and if it sizzles right away, you’re good to go. Or use a fryer thermometer to measure the temperature of the oil.
Preheat the oven to 200°C and insert the tray.Place the rack on the baking sheet.
Soak the catfish in milk or buttermilk:
When the oil is hot, soak the catfish in the milk or buttermilk.
cornmeal, flour and spices. (Or substitute your favorite dressing.) Place in a shallow bowl.
Core of the fillets and roasts:
When the oil has reached 180°C, sprinkle the catfish fillets with salt and dip them in the batter. Shake off the excess and carefully pour into the hot oil.
Depending on the thickness of the fillet, fry for about 2 to 4 minutes until golden brown. Using a metal spatula, gently turn the fish over and fry for another 2 to 4 minutes.
Cast iron heats up and stays hot. So watch out for the heat when frying. At some point it may be necessary to reduce the burner heat.
Keeping oven-cooked fillets warm:
When the fish is done, pop it in the oven while you cook the rest of the catfish. Keeping fried catfish warm in the oven will keep it crispy.