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Fried Catfish

Recipe information

  • Yield

    serves 8

Ingredients

Vegetable or canola oil, for deep-frying
8 5- to 6-ounce catfish fillets, skin removed
Salt, to taste
Crab boil seasoning, such as Old Bay, to taste
4 cups all-purpose flour
1 cup yellow cornmeal

Preparation

  1. Step 1

    Fill a deep-fryer or a deep pot halfway with oil, and heat it to 350°F.

    Step 2

    Sprinkle both sides of the catfish fillets with salt and crab boil seasoning.

    Step 3

    In a bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture.

    Step 4

    Carefully place the fillets in the hot oil, and deep-fry for 7 to 8 minutes, or until golden. Remove and drain on paper towels. Serve immediately.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsSouthernAmericanSoul FoodCatfishFishSeafoodCornmealFlourMainDinnerNut FreeDeep FryCookbooks
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