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Test Kitchen Approved

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

    This salt-free blend of two kitchen staples is easy to use and always at the ready. Add the perfect blend of garlic and onion to any meal with just...

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  • Lake Barkley Fried Chicken Seasoning

    Lake Barkley brings back childhood memories of vacationing in the south, where fried foods were abundant. Though it was created as a seasoning for ...

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  • Longs Peak Pork Chop Spice

    Longs Peak Pork Chop Spice is a handcrafted blend of good pork chop seasoning, complete with both smoky aromas and flavors. Use this salt-based por...

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  • Nashville Hot Fried Chicken Spices

    Nashville Hot Fried Chicken Spices is our own blend of Nashville hot seasoning. Nashville spice hot chicken is a spicy hot fried chicken dish that ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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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.