Thin-Cut Fried Catfish
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4 to 6
Ingredients
  • 4 pounds catfish fillets
  • Oil, for frying, such as vegetable, peanut, or canola
  • 3 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • Salt
  • 1 large lemon, cut into wedges
Instructions
  1. Wash and inspect the catfish fillets removing any imperfections. Lay a fillet on a raised cutting board. Using a razor sharp, thin-blade boning knife, start at the tail end of the fillet and move the knife along the middle slicing the fish into a long thin strip. If there is skin attached, slice the meat just above it and discard the skin. Continue until all the fillets are thinly sliced.
  2. Add the oil to a deep fryer or large pot to a depth of 4 to 6 inches. Heat to 375ºF as recorded on a fry thermometer.
  3. In a large metal mixing bowl, add the cornmeal, flour, and seasoning, and combine. Add a batch of the fish fillets and toss to coat evenly; shake off any excess coating. Add the fish to the hot oil and fry until golden brown; remove to a wire rack over paper towels, and salt immediately. Continue frying quickly in batches until all are fried golden brown delicious (be careful not to overcook).
  4. Garnish with lemon wedges, and serve immediately on a platter with shoestring French fries, coleslaw, and tartar sauce.
Notes
Buy the wild catfish if you can find it, if not, inspect your fillets carefully; the flesh should be white and odor-free (be sure to smell it). (Editors note: A reader commented (see below) that partially freezing the fillets make them easier to cut evenly.) The cooking time will be very short with the thin-cut fillets; judge the timing by the golden brown color of perfectly fried fish, and be careful not to overcook. I like to fry the fish when my guests are seated at the table, and I serve the fish family-style in batches as it comes out of the fryer. The downfall of fried fish is to let it sit around too long on paper towels and get cold and soggy.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=25324