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Deep South Catfish
Prep Time: 15 minutes

browse: home > cooking > shop by recipes > cajun & cerole

 
Sea Salt
Sea Salt
5 lb, (Frontier) 

$9.18

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Sea Salt
Sea Salt
Coarse for Grinding, 5 lb, (Frontier) 

$10.56

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Domestic Paprika Powder
Domestic Paprika Powder
1 lb, (Frontier) 

$8.21

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Simply Organic Paprika Powder
Simply Organic Paprika Powder
16.10 oz, (Frontier) 

$11.00

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Simply Organic Cumin Ground
Simply Organic Cumin Ground
2.31 oz, (Frontier) 

$5.48

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Simply Organic Cumin Seed Ground
Simply Organic Cumin Seed Ground
0.46 oz, (Frontier) 

$2.11

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Ingredients


4  catfish fillets (about 1/4 pound each)
1 cup milk
1 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Vegetable oil, for frying
4  lime halves, for serving

Most catfish are now farm-raised, which turns the fish into surface feeders with a much sweeter taste than the wild channel catfish, which are bottom feeders with a slightly "swampy" taste. There are none who love catfish more than the townsfolk of Belzoni, Mississippi, the Catfish Capitol of the World.

At the annual Catfish Festival held each April, Local catfish farmers dust tons of fillets with cornmeal and then fry it up to serve-along with hush puppies and coleslaw-to hungry attendees.

Directions

Rinse the catfish fillets and pat them dry.

Pour the milk into a bowl. Combine the cornmeal, salt, paprika, cumin, and cayenne in a pie plate; mix well.

Pour oil to a depth of 1/4 inch in a heavy skillet and place it over medium heat.

Dip the fish fillets in the milk, shaking off any excess, and then dredge them in the cornmeal mixture, shaking off any excess.

Fry the catfish until deep golden brown, 5 minutes per side. Drain them on a double thickness of paper towels. Serve immediately, with the lime halves.

Ease of preparation: Easy

Preparation time: 15 min

Cook time: 10 min

Servings: 4


 
 
     
 
 
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