+
0 (0)

Categories: Fish and shellfish, Main courses

Aunt Kizzy's Back Porch Catfish

Aunt Kizzy's Back Porch Catfish
Kirk McKoy / Los Angeles Times

Dear SOS: I was recently introduced to cornmeal fried catfish at Aunt Kizzy's Back Porch in Marina del Rey. Is there a chance for a recipe? Gery D. Jackson San Gabriel Dear Gerry: The Aunt Kizzy people point out that ... Read more

Total time: 25 minutes | Serves 4 to 6
Note: Old Bay brand seafood seasoning is preferred.
  • 1/2 cup yellow or white cornmeal
  • 1/2 cup flour
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon seafood seasoning, optional
  • 4 to 6 (4-to 8-ounce) catfish filets
  • Peanut oil for deep frying

Step 1Thoroughly mix cornmeal, flour, salt, pepper, garlic powder, cayenne and seafood seasoning in bowl. Dredge filets in mixture to coat completely.

Step 2Heat 2 to 3 inches peanut oil in large skillet to about 375 degrees. Drop 2 filets at a time in hot oil. Fry fish until golden brown, 4 to 7 minutes, depending on thickness, or until cooked as desired. Drain on paper towels.

Variations

Variation: For fish fingers, cut each filet into strips, then dredge in dry cornmeal mixture.

Each of 6 servings:
282 calories; 409 mg sodium; 61 mg cholesterol; 14 grams fat; 17 grams carbohydrates; 21 grams protein; 0.16 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Smoked fish salad with honey and dill
Crab salad
Jasper's half-crispy fish with green onion puree
Salmon rillettes