Fried Catfish

Fillets are easy to eat because you never have to worry about bones, but our family liked whole catfish. It’s a personal preference, but if you don’t mind cooking a little longer, and filleting the fish on your own plate after cooking, then a whole catfish offers more flavor, tenderness, and flaky white meat than a fillet. Cajun seasoning, such as Tony Chachere’s, Zatarain’s, or Uncle Leon’s, can replace salt and pepper in this recipe if you like a spicy kick.

8 (8-ounce) catfish fillets

(8-ounce) catfish fillets

Salt to taste

Pepper to taste

2 cups cornmeal

2 cups vegetable oil for frying

Season the catfish fillets with salt and pepper on each side. Dredge in the cornmeal. Heat the oil in a cast-iron skillet or Dutch oven on high. Test the oil’s heat with a pinch of cornmeal. Once the cornmeal sizzles, gently place the fish in the skillet, cover, and cook about 2 minutes per side, or until the fish is a light golden color. Remove, drain on paper towels, and serve hot.

Makes 8 servings