HomeDinner Cornmeal Fried Catfish with Rémoulade

Cornmeal Fried Catfish with Rémoulade

Posted in : Dinner, Lunch, Seafood on by : Master Chef

Ingredients
1/2 cup finely ground yellow cornmeal
1/2 cup cake flour
2 teaspoons ground cayenne pepper
1 teaspoon paprika
1 tablespoon kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
6 cups vegetable oil
2 pounds catfish fillets, cut in half lengthwise
Lemon wedges, for serving
Rémoulade (see recipe intro), for serving Catfish can sometimes have an unappealing “muddy” flavor, so to mellow it out, we use a coating of cornmeal and flour spiced up with cayenne pepper and paprika—it gives the fish crunch as well as extra seasoning. Shallow-fry the catfish for a few minutes per side in a cast-iron pan, hit it with a little salt, and serve it with lemon and a rémoulade for dipping. 

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