Restaurant-Style Fried Catfish

Ingredients

• 6 catfish fillets
• 1 teaspoon white salt
• 2 1/2 cups milk (to cover the fish fillets)
• 2 cups yellow cornmeal
• 1 tablespoon seasoning salt
• 1 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• peanut oil or vegetable oil (for frying)
• lemon wedge
• tartar sauce (Kittencal's Easy Tartar Sauce)

Directions

1. 1

   Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).

2. 2

   Cover the fillets completely with milk.

3. 3

   Cover and chill for about 1-1/2 hours.

4. 4

   In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.

5. 5

   Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.

6. 6

   Remove all the milk from the pan and allowing all the milk to drip off the fillets.

7. 7

   Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).

8. 8

   Coat lightly with cornmeal mixture.

9. 9

   Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.

10. 10

    Heat oil to 350°F.

11. 11

    Fry the fish in batches about 3-4 minutes on each side or until golden.

12. 12

    Drain on wire racks over paper towels.

13. 13

    Serve with tartar sauce and lemon wedges.