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Test Kitchen Approved

Cornmeal Crusted Catfish

Recipe By Chef Rhonda Banks

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

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.