Here at Sizzlefish, our catfish fillets are naturally raised in North Carolina. This native US species has been farmed in the south for generations now. Southerners know it as a grain fed delicacy that’s so mild many people who say they don’t like seafood, love catfish. Our catfish fillets are a healthy, low-calorie, high protein fish that also contains some heart healthy Omega-3s.
Let’s talk about this Southern Style Fried Catfish recipe now, shall we? Um, that cornmeal crust with a slight kick from the seasonings and Tabasco sauce are pure Southern perfection. Think about it, perfectly flaky catfish enveloped in a golden deliciously crispy coating…we know, your mouth is salivating, ours is too! Well, it can be yours in no time. Seriously, you will wonder why you were scared to take the plunge to make this once you try it. We didn’t go with the deep frying method since that can sometimes be a bit overwhelming. Instead we decided to fry these fillets in a cast iron skillet on the stove top which makes less mess for you to clean up. Finish these finger licking fillets with a spritz of fresh lemon juice and please promise us you will serve them with stone ground grits. We promise it will be a Southern dream come true!
4 Sizzlefish Catfish Fillets
¾ cup Coarse Ground Cornmeal
2 TBSP All Purpose Flour or Gluten Free All Purpose Flour
1 TBSP Blackening or Creole Seasoning
1 tsp Onion Powder
1 tsp Garlic Powder
½ tsp Kosher Salt
Tabasco Sauce to taste
Oil For Frying
Heat 2 inches of oil to 350° in a heavy skillet. We used a cast iron skillet for this.
Line a sheet pan with paper towels or paper bag and place a wire rack over the pan for the cooked fillets to be placed after frying.
Pat your catfish fillets dry with a paper towel and set aside.
In a pie plate or low profile dish with sides, combine the coarse ground cornmeal, all purpose flour, blackening or creole seasoning, onion powder, garlic powder and salt. Mix well with a whisk or fork.
Season the catfish fillets with some dashes of Tabasco sauce to your taste. Next, place one fillet at a time in the cornmeal mixture and press it gently to coat that side, then flip it to coat the other side, pressing gently to cover well.
Lift the fillet out of the mixture and shake gently to remove access cornmeal. Place the fillet in the oil gently releasing it in the direction away from you so the oil won’t splatter on you.
Cook two fillets at a time 3 – 5 minutes per side, flipping it halfway through. Cook until golden brown.
Once golden brown, remove the fillets from the oil, place on a wire rack to drain. Lightly salt the top of the cooked fillet.
Continue this process until all fillets are cooked.
October 15, 2018
December 11, 2017