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Southern Fried Catfish Recipe

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This recipe for Southern Fried Catfish is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 quart lard or vegetable oil
4-5 cups cornmeal, finely ground
4 tablespoons salt, divided
3 tablespoons freshly ground black pepper, divided
2 tablespoons garlic powder
2 tablespoons paprika
5 pounds (6-ounce) skinned catfish, perch, brim or buffalo fillets
Directions:
Directions:
Heat lard in a large cast-iron pot, over medium-high heat, until hot (350 F-375 F).

While lard is heating, combine the cornmeal, 3 tablespoons of salt, 2 tablespoons of pepper, garlic powder and paprika in a very large bowl. Set aside.

Season fish with remaining tablespoon of salt and pepper.

Place the seasoned fish in the bowl of seasoned cornmeal mixture; roll to totally coat the fish with cornmeal.

Fry the fish in 2 or 3 batches. The fish should be totally submerged in the hot lard while frying. Carefully place the fish into a pot of hot lard and cook until the fillets float, about 6to 8 minutes. If you are frying small whole fish, fry until the fish pulls away from the bone at the thickest point, about 12 minutes.

Remove and drain on a paper towel-lined baking pan. Serve piping hot.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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