|Fried Catfish - Carmack Fish House
Canola or peanut oil, for frying
2 cups yellow cornmeal
1 1/3 cups flour
1/4 cup seasoned salt, such as Lawry's
2 TBS baking powder
1 TBS freshly ground black pepper
4 3–5-oz. boneless, skinless catfish filets
1/2 lemon, cut into wedges
Tartar Sauce, for serving
In an 8-qt. pot, pour in oil to a depth of 3". Heat oil over medium-high heat until it registers 350? on a deep-fry thermometer.
Meanwhile, combine cornmeal, flour, seasoned salt, baking powder, and pepper in a large bowl. Add the catfish and toss to coat. Gently shake off the excess cornmeal mixture and transfer catfish to a rack.
Working in 2 batches, fry the catfish in the hot oil until golden brown and cooked through, about 6 minutes. Using tongs, transfer catfish to a wire cooling rack set over a rimmed baking sheet to let drain. Transfer fish to 2 plates and serve with a lemon wedge and tartar sauce.
Carmack Fish House in Vaiden, Mississippi
Saveur Issue #118