The cooks at Carmack Fish House in Vaiden, Mississippi, serve this dish with tartar sauce and a side of hush puppies. Our kitchen director, Hunter Lewis, who hails from the South, wrote about catfish in "Pride of the Delta" (March 2009).
The cooks at Carmack Fish House in Vaiden, Mississippi, serve this dish with tartar sauce and a side of hush puppies.
Yield: serves 2
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
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.
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.
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.