Deep-Fried Louisiana-Style Thin-Sliced Catfish
March 15, 2019
Deep-Fried Louisiana-Style Thin-Sliced Catfish
Ingredients
- 2 large whole catfish fillets
- Milk
- 1 gallon vegetable oil
- 2 cups yellow cornmeal
- 2 1/4 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional
Instructions
- Slice catfish fillets across the grain in 1/8- to 1/4-inch thin slices.
- Wash the fillets under cold water and pat dry.
- Cover fillets with milk and set aside.
- Preheat oil in cooker to 375 degrees.
- In a paper bag, mix together cornmeal, salt, and peppers.
- Dredge the fish in the cornmeal mixture, lay flat and allow to dry for a few minutes.
- Fry 4 to 6 pieces at a time for about 5 to 7 minutes or until golden brown.
- Drain on paper towels and serve.
Notes
Love Deep Fried Catfish? Try this recipe and others like it in our Great American Cookbooks! Lisa’s Yummy Oatmeal Cookies Stephanie’s “Cock of the Walk” Fried Catfish Cajun Breaded Catfish Recipe Coastal Fried Catfish Recipe