This classic Southern Fried Catfish form is dragged into a seasoned and seasoned cornmealpatty and deep-fried until tender on the inside and a crisp golden brown on the outside.
Serve this succulent fried fish with my fried shrimp and serve it with bomb wedges, tartar sauce and coleslaw just in case! If you like this catfish, try this tutorial on How to Fry Fish and these Oven Fried Catfish and Fish and Chip Fashions.
° 2/3 cup yellow cornmeal
° 1/4 cup all-purpose flour
° 1 1/2 teaspoon seasoned salt up to 2 teaspoons / taste the seasoned cornmeal and adjust
° 1/2 tsp black pepper
° 1/2 tsp cayennepepper
° 1/2 teaspoon of lemon pepper
° 1/4 teaspoon paprika
° 2 large eggs
° 2 teaspoons of hot sauce
° 1 lb catfish fillets
° lemon wedges, tartar sauce and hot sauce for serving
In a brown bag or ziplock bag, add the cornmeal, flour, salt, pepper, cayenne pepper, lemon and paprika and shake together.
In a deep pie plate or large, shallow bowl, beat eggs and hot sauce.Add each fillet to the beaten eggs on both sides, then add to the cornmeal breadcrumbs and shake generously to coat well.
Place the steak on the coated baking sheet. Repeat with each fillet.Let the fish rest for about 10 to 15 minutes in the refrigerator, then remove it.
In a large Dutch oven, saucepan or deep fryer, pour about 4 inches of oil and heat over medium-high heat until the temperature reaches about 340 degrees.
Working in batches, fry the fillets until golden brown, then remove and drain on wire racks or paper towels.
Refrigerate for 5 to 10 minutes, then serve with lemon and chopped parsley.