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Cornmeal Catfish Recipe

Author Photo
By Ashley English | Jul 5, 2018

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


  • 10 min


  • 20 min


  • 4 servings



  • 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


  • 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.

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