Chef

Administrator
Staff member
Servings: 4
Notes: Coat fish ahead of time; then place on tray and refrigerate until ready to fry.

Cuisine: Southern
1 1/2 pounds catfish fillets, cut in 4 pieces
1/2 cup yellow cornmeal
1 tablespoon Lawry's Seasoned Salt
1/4 teaspoon cayenne pepper (1/4 to 1/2 teaspoon)
3/4 cup buttermilk
1/2 cup flour
1/3 cup vegetable oil

In shallow dish, combine cornmeal, Seasoned Salt and cayenne pepper. Dip fish in buttermilk, shake off excess buttermilk and coat with flour. Dip again in buttermilk, then coat with seasoned cornmeal. In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot. Fry fish about 5 minutes on each side, depending on thickness, or until fish just begins to flake.
 
Last edited by a moderator:
Top