Saveur

Photo: Andre Baranowski

Canola or peanut oil, for frying
2 cups yellow cornmeal
1 1⁄3 cups flour
1⁄4 cup seasoned salt, such as Lawry's
2 tbsp. baking powder
1 tbsp. freshly ground black pepper
4  3–5-oz. boneless, skinless catfish filets
1⁄2 lemon, cut into wedges
Tartar Sauce, for serving

1. In an 8-qt. pot, pour in oil to a depth of 3". Heat oil over medium-high heat until it registers 350˚ on a deep-fry thermometer.

2. Meanwhile, combine cornmeal, flour, seasoned salt, baking powder, and pepper in a large bowl. Add the catfish and toss to coat. Gently shake off the excess cornmeal mixture and transfer catfish to a rack.

3. Working in 2 batches, fry the catfish in the hot oil until golden brown and cooked through, about 6 minutes. Using tongs, transfer catfish to a wire cooling rack set over a rimmed baking sheet to let drain. Transfer fish to 2 plates and serve with a lemon wedge and tartar sauce.

SERVES 2

This article was first published in Saveur in Issue #118