Ingredients:
- 2/3 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon lemon juice
- 1/4 teaspoon paprika
- 2 large eggs
- 2 teaspoons hot sauce
- 500 grams catfish fillets
For Serving:
- Lemon wedges
- Tartar sauce
- Hot sauce
Instructions:
- In a large brown bag or ziplock bag, combine the cornmeal, flour, seasoned salt, black pepper, cayenne pepper, lemon juice, and paprika. Shake well to combine.
- In a deep pie dish or large shallow bowl, whisk together the eggs and hot sauce until well combined.
- Dip each catfish fillet in the beaten eggs, coating both sides, then transfer to the cornmeal mixture, shaking vigorously to coat the fillets thoroughly with breadcrumbs.
- Place the coated fillets on a baking sheet sprayed with cooking spray, repeating the process with each fillet.
- Allow the fish to rest in the refrigerator for 10 to 15 minutes.
- Heat about 4 inches of oil in a large Dutch oven, saucepan, or deep fryer over medium-high heat until it reaches about 340 degrees F. Remove from heat.
- Fry the fillets in batches until golden brown, then remove them from the oil and drain on wire racks or paper towels.
- Before serving, let the fillets rest for 5 to 10 minutes, squeeze a lemon over them, and sprinkle chopped parsley.
Enjoy your Spicy Cornmeal-Crusted Catfish with a side of tartar sauce, lemon wedges, and a dash of hot sauce. Have a great meal!