This is one of the old time favorites here in Texas. My husband is one of them who likes to have it often. This is what he likes to order when we eat at a seafood restaurant. I had to learn to make it at home because he will not eat or enjoy any fish if it is not fried in cornmeal.
If done right, the fish is so tender and juicy that it almost melts in your mouth inside that so crispy cornmeal breading. The secret is the pre-heated hot oil that is set at the correct temperature where you almost just flash-fry the fish but not too hot that the cornmeal will burn but fish is still not done.
Ingredients:
- 2 catfish fillets (about 1 lb. or so)
Mix in a bag or a bowl:
- ¾ cup cornmeal
- ¼ cup flour
- 1 ¼ tsp. salt
- ½ tsp. black pepper
- Flour for dredging (in a separate bowl)
- Milk in a bowl for dipping
- Oil for deep frying
You can also add to the mix cayenne pepper and garlic powder for seasoning if you like.
Cut the fish fillets in smaller pieces if desired. Dredge lightly in flour then dip in a bowl of milk. Then drop it in the bag of cornmeal mix and coat the fish all around. Put the breaded fish pieces on a tray until all are done and let the seasonings get absorbed in the fish.
Pour cooking oil in a deep skillet enough to cover one layer of the fish pieces. Heat to 375° F before dropping the fish in the pan. (The temperature will drop when you add the fish) Do them in batches so they are not crowded in the pan. Maintain the temperature at about 350°F. Brown on both sides. They should be done in about 2 to 3 minutes. Transfer to a tray with a wire rack to drain the oil while finishing the rest.
You can also deep fry them in a deep fryer.
Kusina ni Norie 
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