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Test Kitchen Approved

Cornmeal Crusted Catfish

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Recipe By Chef Rhonda Banks


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.


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 towers over the popular summer camping destination of Estes Park, Colorado where many grilled or campfire-cooked meals can be smelled fr...

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  • Nashville Hot Fried Chicken Spices

    This dish has its own lore, one veiled in revenge. They say revenge is a dish best served cold but in this case, the opposite is definitely true. T...

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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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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.