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Test Kitchen Approved

Cornmeal Crusted Catfish

Cornmeal Crusted Catfish

Cornmeal Crusted Catfish

Recipe By Chef Rhonda Banks

Yields

4 servings

Prep Time

5 Minutes

Cooking Time

12 Minutes

Recipe By Chef Rhonda Banks

This crispy catfish could not be more simple or more delicious.

Recipe Notes

Chef Rhonda owns and operates Blazing Chicken Shack II in Denver, CO, and has been using Savory Spice blends in her kitchen for years.

Ingredients

Savory Spice ingredients in this recipe

  • Onion & Garlic Tableside Sprinkle

    Before you know it, you'll be using this garlic and onion spice blend in almost every recipe. Expertly handcrafted by blending white onion, roasted...

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  • Lake Barkley Fried Chicken Seasoning

    Our spin on a blend of 11 herbs and spices. Created to be your go-to secret ingredient seasoning for fried chicken. To make the best homemade fried...

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  • Longs Peak Pork Chop Spice

    This handcrafted blend of pork chop seasoning is complete with both smoky aromas and flavors. Use this salt-based porkchop rub mix as your main sea...

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  • Nashville Hot Fried Chicken Spices

    Our own blend of Nashville hot seasoning. Nashville hot chicken is a spicy hot fried chicken dish that gets most of its heat from cayenne pepper. W...

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  • Mayan Sea Salt

    This sea salt has a clean appearance and flavor, but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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Directions

In a large, heavy-bottomed pot, heat oil to 320 degrees. In a large bowl, whisk together cornmeal, Onion & Garlic Tableside, seasoning of choice, and salt. Dredge catfish fillets in cornmeal mixture to coat on all sides. Carefully drop catfish into oil, in batches if necessary, and monitor the temperature of the oil to keep it around 320 degrees. Fry for 10 to 12 min. or until crust is light golden brown. Serve immediately.