Southern Fried Catfish

1. Season the Fillets:
   Pat catfish fillets dry and season with salt, pepper, and a little cayenne.

2. Prepare the Coating:
   In a shallow dish, mix cornmeal, flour, paprika, and garlic powder. Dredge the fillets in the mixture, pressing gently to coat evenly.

3. Fry the Catfish:
   Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry fillets in batches for 3–4 minutes per side, until golden brown and crispy.

4. Drain and Serve:
   Remove fillets and drain on paper towels. Serve hot with lemon wedges, tartar sauce, or hush puppies.

Tips

• Ensure the oil is at the right temperature—too low and the coating will absorb excess oil, too high and the fish may burn.

• For extra crispiness, let the coated fillets rest 5 minutes before frying.

• Pair with coleslaw or fried green tomatoes for a full Southern meal.