Ingredients:
Enough catfish fillets for 3 or 4 medium pieces per person.
1 cup Yellow Corn Meal (This should be enough to coat
the catfish fillets)
2 teaspoons Lawry’s Seasoned Salt
Crisco or your favorite vegetable cooking oil. (Enough to
cover the catfish).
(I use a deep fryer although a frying pan will
work just as well)
The secret to fried catfish is cooking it at just the right
temperature to seal in the moisture and flavor. When
you first drop it into the grease you want to seal it and
then cook it.
You can use fresh catfish fillets, or you can use the farm
raised variety available in the supermarket freezer section.
Rinse the fillets thoroughly and then pat dry with a paper
towel. If using fresh catfish, skin the catfish and then wash
thoroughly. Pat dry with a paper towel.
Roll the fresh, catfish fillets in a mixture of corn meal and
Lawry’s Seasoned Salt. If you cannot find Lawry’s Seasoned
Salt, then your favorite seasoned salt will have to do. It’s
just that Lawry’s Seasoned Salt is a southern favorite. A
quick way to coat the fish in the corn meal and season
mixture is to place it in a plastic bag and just shake it.
Drop into deep fryer at 325 degrees. Fry until it turns
golden brown, about 5 minutes. Dump onto paper towel
and allow to drain.