Description
In this recipe from from “dolly´s dixie fixin´s,” she says “there was always catfish at the all day singing gatherings and it was mostly pan-fried.” she suggests you serve this delicious and simply-prepared catfish with hush puppies, corn on the cob, and cole slaw.
Ingredients
- Catfish Fillets
- Lard
- White Cornmeal
- Salt And Black Pepper
- Lemon Wedge
Instructions
- Wash the catfish fillets in cold water and pat dry
- Melt enough lard or shortening in a large cast iron skillet over medium heat to reach 3 / 4-inch deep
- While the lard / shortening is melting, pour the cornmeal into a large, shallow plate or dish
- Season both sides of the catfish fillets with salt and pepper, then dredge them in the cornmeal and shake off any excess
- When the melted fat is hot but not smoking, carefully slide the fillets into the pan
- Fry the fish in batches if necessary
- Fry the fillets about 4 minutes per side, until crisp and golden brown
- Put paper towels on a platter and transfer the fried fillets to the platter with a slotted spatula or spoon
- Serve with lemon wedges and your favorite catfish sauce
- Make sure to have plenty of napkins, hush puppies, corn on the cob, and coleslaw, too!
- Makes 6 servings