Deep-Fried Louisiana-Style Thin-Sliced Catfish



Deep-Fried Louisiana-Style Thin-Sliced Catfish

Course: Main Dish
Keyword: Deep Fried Louisiana Catfish
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  • 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


  • 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.


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