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Kentucky Style Fried Catfish

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  Catfish fillets 6 Ounce
  Milk 1 Cup (16 tbs)
  Yellow cornmeal 1 Cup (16 tbs) (Plain)
  Seasoned salt 1⁄2 Tablespoon
  Ground black pepper 1 Teaspoon
  Onion powder 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Vegetable oil 1 Cup (16 tbs) (For Frying, May Use Peanut Oil)

Place catfish fillets in a shallow dish. Pour 1 cup milk over fish. Cover and chill 1 hour. Combine 1 cup cornmeal, ½ tablespoon seasoned salt, 1 teaspoon black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in another shallow dish. Let fish fillets stand at room temperature 10 minutes. Drain the milk from the fish fillets using a colander, discarding the milk. Sprinkle fish with 1 teaspoon salt. Dredge fish in cornmeal mixture, shaking off excess. Pour oil to depth of 1 to 1 ½ inches into a large skillet. Heat to 350 degrees. Fry fish, in batches, 3 to 4 minutes on each side, or until golden brown. Drain on wire racks over paper towels. I served my catfish fillets with French fries, Company Coleslaw, and iced tea. Other sides that you may like with catfish are Onion and Cheddar Cheese Cornbread Sticks or Doggone Good Hush Puppies and Tart and Tangy Tartar Sauce or Surfin' Seafood Cocktail Sauce, all of which you can find in bettyskitchen. I hope you try this great Kentucky Fried Catfish; you wont regret it! --Betty
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Recipe Summary

Difficulty Level: 
Main Dish
Catfish, Seafood
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Boost your heart health with Betty’s Kentucky style fried catfish recipe that not only makes for a healthy indulgence, but a quick one too. Read in just 20 minutes, this flavor-packed fish treat makes for a great inclusion to your balanced food platter and even makes a sassy addition to fish po’ boys. Watch the video recipe for more cues on the dish.

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