Pan-Fried Catfish

by Lisa
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There was always catfish at the all day singing gatherings and it was mostly pan-fried. The deep-fried kind is more popular in restaurants, but either way, it’s still delicious, especially when it comes on a plate with hush puppies, corn on the cob, and cole slaw.

Serves 6

6 ½ pound catfish fillets, washed in cold water and pat dry
Lard or shortening for pan frying
1 cup white cornmeal
Salt and pepper for seasoning
Lemon wedges

Melt enough lard or shortening in a cast iron skillet over medium heat to reach ¾ inch.  Meanwhile, pour the cornmeal onto a plate or shallow dish. Season both sides of the fillets with salt and pepper, then dredge in the cornmeal, shaking off any excess. Gently slide the fillets into the pan when the fat is hot but not smoking, being careful not to crowd the pan.  Fry in batches, if necessary, until crisp and golden brown, about 4 minutes. Turn the fillets over and fry 4 minutes more. Transfer the fillets to a paper-towel lined platter with a slotted spoon. Serve with the lemon wedges.

Courtesy of Dolly's Parton's Dixie Fixin´s


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