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Mississippi Fried Catfish

Serves 6
Time 40 min
Serve this catfish with a cayenne pepper-based hot sauce on the side for your guests to dash on top of the fillets. Potato salad, coleslaw and cornbread are excellent accompaniments.
Ingredients
  • 3/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • Canola oil, for frying
  • 4 catfish fillets
  • 6 teaspoons tartar sauce
  • Hot sauce (optional)
Method

Combine cornmeal, flour, paprika, salt and both peppers in a shallow bowl or pan. 

Coat fillets with mixture on both sides, shaking off excess. 

Fill a heavy skillet or large frying pan with about an inch of oil.

 Heat to 350°F (or when a small piece of the fish bubbles and rises to the top). 

Add catfish two at time and fry until golden, 5 to 6 minutes, turning once. 

Remove and drain on paper towels. 

Serve with tartar sauce and a dash of hot sauce, if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • Canola oil, for frying
  • 4 catfish fillets
  • 6 teaspoons tartar sauce
  • Hot sauce (optional)