Petitchef

Fried catfish with cheese grits

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
1 pound catfish fillets

2 cups milk

3 cups fine ground white cornmeal

2 teaspoons. salt

Peanut oil

Preparation

  • Rinse the catfish fillets under cold water and place them in a shallow baking dish or pan. Add enough milk to cover fillets.
  • Cover the dish and refrigerate for approximately one hour. Remove the fillets from the refrigerator about 10 minutes before ready to cook.
  • Place a large cast iron frying pan over high heat and pour in peanut oil to a depth of approximately 1 1/4 inch.
  • Allow the oil to come to frying temperature while preparing the fish. Combine the cornmeal and salt in a shallow pan.
  • Some cooks like to add a bit of cayenne with the cornmeal. If you like that sort of thing, then go for it! Remove fillets from the milk letting most of the excess drip off.
  • Place one fillet at a time into the cornmeal gently turning the fillet several times until it’s coated well. Prepare all the fillets before you begin frying.
  • It eliminated the lingering fishy-greasy smell in the house and any splashes and pops were much easier to clean up.
  • Carefully lower the fillets, one at a time, into the hot oil. Don't crowd the pan frying in several batches if necessary. Turn the fillets when golden brown on one side.
  • Cook on the second side until nicely browned as well. Return the fillets to the first side to cook for an additional minute or so if needed to fully develop a golden brown color.
  • Remove the cooked fillets to a baking pan lined with parchment paper and keep them warm in a 200 degree oven when you finish cooking.
  • For a traditional fish fry menu, serve your golden brown and crispy fried catfish with cheese grits, coleslaw, french fries and hush puppies.
  • And don’t forget the traditional accompaniments of onion, lemon slices and pickles – both sweet and dill.

Photos

Fried Catfish with Cheese Grits, photo 1Fried Catfish with Cheese Grits, photo 2Fried Catfish with Cheese Grits, photo 3
N Never Enough Thyme - Recipes and food photographs with a slight southern accent.





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