Cornmeal Catfish Recipe

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Hushpuppies and tartar sauce are a classic combination to add to this catfish meal.

Photo by Johnny Autry

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“Southern from Scratch” by Ashley English opens up a new world of Southern cooking with over 150 recipes and ideas that incorporate classic Southern staples.

Cover courtesy of Roost Books

30 min DURATION

10 min COOK TIME

20 min PREP TIME

4 servings SERVINGS

Ingredients

1/2 cup medium-grind cornmeal
1/2 cup fine-grind cornmeal
1 tablespoon granulated garlic
1 teaspoon sea salt
Freshly ground black pepper
2 eggs
Dash of hot sauce
1-1/2 pounds catfish fillets
Light olive or peanut oil for the pan
Hushpuppies, to serve

Directions

Mix the medium- and fine-grind cornmeal in a shallow dish with the garlic, salt, and several grinds of pepper.

Whisk the eggs with the hot sauce in a medium mixing bowl.

One by one, coat the catfish fillets in the egg mixture then lightly dredge them in the cornmeal mixture. Set aside on a large plate or platter.

Lightly coat the bottom of a cast iron skillet with oil and warm over medium heat. Add the catfish fillets and sauté in batches, about 2 to 3 minutes per side, depending on thickness. Add oil to the pan between batches when necessary, to prevent sticking. Serve immediately with tartar sauce and hushpuppies.

Cornmeal Catfish Recipe

Ingredients

Directions

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