I do love a good fish-fry, made with crispy cornmeal-breaded catfish fillets.

Serves 4


  • Vegetable oil, for frying
  • 1 cup cornmeal
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 catfish fillets (1 pound total)
  • Lemon wedges, vinegar and/or store-bought tartar sauce, for serving


Pour the oil to a 1/2-inch depth in a large skillet and place it over medium-high heat. Line a plate with paper towels and set it aside.

Place the cornmeal in a medium-size bowl and stir in the salt and pepper until combined.

Dredge the fillets in the cornmeal mixture to coat on both sides.

Reduce the heat to medium. Place the fillets in the skillet and cook, turning once, until browned on both sides, 5 to 6 minutes; then transfer them to the paper towel-lined plate to drain.

Serve the fillets hot, with the lemon wedges, vinegar and/or tartar sauce.

From Come Home to Supper (Workman) by Christy Jordan.

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