Deep-Fried Catfish

By The New York Times

Updated September 7, 2015

Total Time
20 minutes
Rating
4(21)
Comments
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Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath it, he always had an abiding appreciation for the classic food of his childhood home in Mississippi. This simple, reliable formula for fried catfish can be applied to other relatively firm white filets. Mr. Claiborne’s love of corn oil reflects the era in which he cooked. Canola, sunflower or peanut oil will work as well.

Featured in: CATFISH, LONG A SOUTHERN DELICACY, BRANCHES OUT

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Ingredients

Yield:2 to 4 servings

  • 3 catfish fillets, about 1 pound

  • Fresh corn oil to cover

  • ½ cup white cornmeal

  • Salt to taste, if desired

  • Freshly ground pepper to taste

  • Lemon halves

  • Tomato ketchup

  • Hush Puppies (see recipe)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oil for deep frying.

  2. Step 2

    Cut each fillet in half crosswise.

  3. Step 3

    Combine the cornmeal, salt and pepper.

  4. Step 4

    Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil and cook five to 10 minutes or until crisp and brown. Serve with lemon halves, ketchup and hush puppies.

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4 out of 5
21 user ratings
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Comments

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Douglas in Bozeman

Simple, and a classic. Don't forget the hush puppies. You have the hot oil ready, after all.

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