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mercredi 18 août 2021

Golden Fried Catfish


11 Facts about Catfish:

Catfish are raised in fresh water ponds only about four to six feet deep.

Farm raised catfish are taught to eat feed pellets that float on top of the water.  Wild catfish are bottom feeders.

One catfish can lay up to 4,000 eggs a year per pound of body weight.

The catfish has over 27,000 taste buds.

Young catfish are called “sac fry”  because they still live off of the food supplied by the yolk sacs.

When catfish reach 4 inches long they are called “fingerlings” (the size of an index finger).

Catfish are harvested in nets when they weigh about one to one and a half pounds.

About 95% of the nation’s farm-raised catfish is raised in Mississippi, Arkansas, Alabama, and Louisiana.

Catfish is now the 5th most popular fish in America.

Catfish is available all year round.

The largest confirmed record in the U.S. was a blue catfish weighing 150 pounds in 1879.


2/3 cup yellow cornmeal

1/4 cup all purpose flour

1 1/2 tsp seasoned salt up to 2 teaspoons/ taste the seasoned cornmeal and adjust

1/2 tsp black pepper

1/2 tsp cayenne pepper

1/2 tsp lemon pepper

1/4 tsp paprika

2 large eggs

2 tsp hot sauce

1 lb catfish fillets

lemon wedges, tartar sauce and hot sauce for serving.


In a brown bag or ziploc bag, add cornmeal, flour, salt, pepper, cayenne, lemon pepper, and paprika and shake together.

In a deep pie plate or large shallow bowl, whisk together eggs and hot sauce.

Add each filet into beaten eggs on both sides then add to the cornmeal breading and shake liberally to coat well. Place the fillet on the coated baking sheet. Repeat with each fillet.

Let fish set for about 10-15 minutes in the refrigerator then remove.

In a large dutch oven, pot or deep fryer, pour in about 4 inches of oil and heat over medium high heat until the temperature reaches approximately 340 degrees.

Working in batches, fry fillets until golden brown then remove and drain on racks or paper towels.

Cool for 5-10 minutes then serve with lemon and chopped parsley.


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