Ingredients
2cupsyellow cornmeal
¼cupall purpose flour
1tspgarlic powder
1tspkosher salt
½tspblack pepper
¼tspcayenne pepper
vegetable oil,as needed for frying
1½lbscatfish fillets,(3 large fillets), cut into 6 smaller pieces
Preparation
In a shallow bowl whisk together corneal, flour, garlic powder, salt, black pepper, and cayenne pepper.
Season both sides of the catfish with salt and pepper. Dredge both sides in the cornmeal mixture.
Add enough vegetable oil in a large nonstick pan or cast iron skillet to reach ¾ to 1-inches in depth.
Heat over medium heat until temperature reaches 350 to 360 degrees F. Check the temperature between each batch and adjust the heat as needed to maintain this range.
Add 2 pieces of fish at a time to the pan, fry for 3 to 4 minutes per side until golden brown and crispy on both sides, and internal temperature reaches 145 degrees F. Transfer to a paper towel-lined pan to drain. Fry the remaining pieces of fish.
Serve with lemon wedges and tartar sauce. Enjoy!
