Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath it, he always had an abiding appreciation for the classic food of his childhood home in Mississippi. This simple, reliable formula for fried catfish can be applied to other relatively firm white filets. Mr. Claiborne’s love of corn oil reflects the era in which he cooked. Canola, sunflower or peanut oil will work as well.
Ingredients
- 3 catfish fillets, about 1 pound
- Fresh corn oil to cover
- ½ cup white cornmeal
- Salt to taste, if desired
- Freshly ground pepper to taste
- Lemon halves
- Tomato ketchup
- Hush puppies (see recipe)
2 to 4 servings
Preparation
- Heat the oil for deep frying.
- Cut each fillet in half crosswise.
- Combine the cornmeal, salt and pepper.
- Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil and cook five to 10 minutes or until crisp and brown. Serve with lemon halves, ketchup and hush puppies.
20 minutes
Dining and Cooking