Restaurant Style Fried Catfish

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Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor i use peanut oil for frying but vegetable oil will do fine i have even fried the fish in olive oil :)

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Steps

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Place the catfish fillets in a single layer in a shallow dish.

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Cover the fillets completely with milk.

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Cover and chill for about 1-1 / 2 hours.

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In a shallow bowl combine the cornmeal with seasoned salt , black pepper , cayenne , onion powder and garlic powder.

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Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.

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Remove all the milk from the pan and allowing all the milk to drip off the fillets.

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Sprinkle the fillets very lightly with salt.

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Coat lightly with cornmeal mixture.

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Pour the oil to a depth of about 1-1 / 2 inches in a cast-iron or heavy skillet.

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Heat oil to 350f.

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Fry the fish in batches about 3-4 minutes on each side or until golden.

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Drain on wire racks over paper towels.

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Serve with tartar sauce and lemon wedges.

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Ingredients

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catfish fillets, salt, milk, yellow cornmeal, seasoning salt, ground black pepper, cayenne pepper, onion powder, garlic powder, peanut oil, lemon wedge, tartar sauce