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catfish fillets salt lemon juice parsley garlic yellow cornmeal flour salt vegetable oil lemon wedges
Viewed: 32 - Published at: 4 years agoIngredients
- 4 (6 to 6 1/2- ounce) catfish fillets
- 1 tablespoon plus 2 teaspoons Essence or other seasoning salt, recipe follows
- 1/4 cup fresh lemon juice
- 2 tablespoons minced parsley leaves, plus chopped parsley for garnish
- 2 tablespoons minced garlic
- 3/4 cup yellow cornmeal
- 1/4 cup all- purpose flour
- 1/2 teaspoon salt
- 1 cup vegetable oil
- Lemon wedges, for serving
Method
- Place the catfish in a shallow bowl or baking dish.
- Season the fillets with 1 tablespoon plus 1 teaspoon of the Essence.
- Add the lemon juice, parsley, and garlic.
- Turn the catfish several times to coat evenly.
- Allow mixture to stand at room temperature for up to 10 minutes.
- Combine the cornmeal, flour, salt, and the remaining Essence in a shallow bowl.
- Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.
- Heat the oil in a large, deep, cast iron skillet over medium-high heat.
- When the oil is hot, add the catfish, in batches, and fry until golden brown on both sides, turning once, 3 to 4 minutes per side.
- Remove catfish from the skillet with a slotted spatula and drain on paper-towels.
- Season with salt and serve immediately with additional parsley and lemon wedges.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
