Fried Catfish

Catfish.  Ugly.  Bottom feeder.  But so good fried.  It's so funny when I see what the kiddo is eating for
school lunch and remember what I ate when I was going to school in Mississippi - Fried Catfish, Red Beans and Rice.  You would NEVER see that here in Vegas.  But I loved it.  Fried Catfish is a Southern staple.  It's offered everywhere, eaten everywhere, at any time.  It's a white fish with a nice texture - not too flaky, but not too meaty.  And for me, Memorial Day in the South wasn't about grilling.  It was about fried catfish, shrimp boils, gumbo, and red beans and rice.  Fried catfish is simple, quick, and just plain ol' good.

Fried Catfish


4 catfish filets
1 cup all purpose flour
1/2 cup cornmeal or semolina flour
1/2 cup bread crumbs
Old Bay Seasoning
Vegetable Oil for frying


1. Pour an inch of oil into a large skillet and preheat over medium heat.

2. Lay catfish filets out flat and season both sides with Old Bay Seasoning.

2. Combine flour, cornmeal, and bread crumbs in a large, shallow bowl.  Dip catfish filets into flour mixture and carefully lay in the skillet.  Cook for 4 minutes on each side then remove to a plate lined with paper towels to catch the residual oil.

Serves 4