Créé avec l’IA
Southern-Style Cornmeal Fish Fry
30 min 363 kcal par portion Moyen
Ingrédients
4 Portions
- catfish fillets600 g
- cornmeal1 cup
- paprika1 teaspoon
- garlic powder1 teaspoon
- salt1 teaspoon
- black pepper1 teaspoon
- eggs2 large
- vegetable oil2 tablespoons
- lemon1 whole (cut into wedges)
Instructions
- 1
Pat the 600g catfish fillets dry with paper towels and set aside.
- 2
In a shallow bowl, whisk together 1 cup cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper.
- 3
In a separate bowl, beat 2 large eggs until well combined.
- 4
Dip each catfish fillet first into the beaten eggs, ensuring it is fully coated, then dredge in the cornmeal mixture, pressing gently so the coating adheres well.
- 5
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- 6
Once the oil is hot, add the coated catfish fillets to the skillet. Fry for 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through.
- 7
Remove the fillets from the skillet and drain on paper towels.
- 8
Serve hot with lemon wedges from 1 lemon for squeezing over the fish.
