Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
- 2 to 3 catfish fillets per person
- 1 ¼ pounds of corn meal
- 3 ounces of cayenne pepper
- 2 teaspoons garlic powder
- 4 ounces of dry mustard
- ¼ cup salt
- 1 tablespoon black pepper
- peanut oil
In large bag or bowl mix together corn meal, cayenne pepper, garlic powder, dry mustard, and salt. In a deep fat fryer add peanut oil. Must have at least enough to fully cover fish.
Heat oil just to the point of smoking. If it starts to smoke turn the heat down. Dip fish in whisked egg and dip in cornmeal mixture. Drop into oil.
When fish turn golden brown and crisp they are ready to serve.