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Categories: Fish and shellfish, Main courses, Quick and easy

Fried catfish

Fried catfish
Los Angeles Times

Is it possible to fall in love with a piece of cookware? I've been baking and frying in my new cast-iron skillet nonstop since I bought it. Well-seasoned cast iron conducts heat evenly, making it a natural for frying fish. ... Read more

Total time: 15 minutes | Serves 4
Note: If you don't have a cast-iron skillet, a heavy-bottomed skillet will do.
  • 1 1/2 pounds catfish filets
  • Salt
  • 3/4 cup cornmeal
  • 1/8 teaspoon black pepper
  • Cayenne pepper
  • 1 1/2 cups oil
  • 1 lemon, cut into 4 wedges

Step 1Rinse and dry catfish. Cut crosswise on slight diagonal into 1-inch strips. Sprinkle with salt to taste. Combine cornmeal, dash salt, pepper and dash cayenne. Dredge catfish strips in seasoned cornmeal, shaking off excess.

Step 2Heat oil in heavy skillet over medium-high heat. Oil should be hot but not smoking. Fry fish until golden brown, about 3 to 6 minutes, depending on thickness of fish. Turn fish over halfway through cooking time. Drain briefly on paper towels and serve with lemon wedges.

Each serving:
310 calories; 160 mg sodium; 79 mg cholesterol; 20 grams fat; 7 grams carbohydrates; 25 grams protein; 0.07 gram fiber.
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