Southern Fried Catfish

• 4 catfish fillets (about 3-4 ounces each)

• 1 cup yellow cornmeal

• 1 tablespoon seasoned salt

• ¼ teaspoon ground black pepper

• ¼ teaspoon garlic powder

• 1 cup milk

• 3 tablespoons vegetable oil

• 3 tablespoons salted butter

• Optional garnish: lemon wedges and fresh parsley

Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish. Pour milk into a separate dish. Heat oil and butter in a large skillet over medium heat.

Dip a catfish fillet in the milk, and shake off any excess. Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.

Repeat with the remaining fillets.

Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it’s done. Depending on the size of your skillet, you may need to cook the fish in batches.  Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.

Drain fish on paper towels. Season with additional salt and pepper while the fish is warm, if desired. Serve warm, garnished with chopped fresh parsley, tartar sauce, and a lemon wedge.

Notes:

• Shake off the excess milk and cornmeal each time you dredge the fish to make sure that you just have a light coating on each piece.

• Depending on the size of your skillet, you may need to fry the fish in batches so that you don’t overcrowd the pan. This will keep the oil at a steady temperature and will ensure crispy (rather than soggy) fish fillets.

Prep Time: 10 min   Cook Time: 10 min   Total Time: 20 min

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