Cornmeal Crusted Catfish Recipe
Active Prep: 5 min
Cook: 12 min
- 1 quart neutral oil
- 1 cup cornmeal
- 2 Tbsp. Onion & Garlic Tableside Sprinkle
- 2 Tbsp. Seasoning of choice:
- Lake Barkley Fried Chicken Seasoning
- Longs Peak Pork Chop Spice
- Nashville Hot Fried Chicken Spices
- 2 tsp. coarse salt
- 4 catfish fillets
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Chef Rhonda owns and operates Blazing Chicken Shack II in Denver, CO, and has been using Savory Spice blends in her kitchen for years.
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.
Chef Rhonda Banks