This is farm raised channel catfish from the Mississippi delta. We drive 2 hours to get it fresh to cook at family events and such. When my father cooks it, it’s always perfect. When we cook it, it’s super easy to overcook. We’ve watched him more than a dozen times and can’t get it down and still screw it up half the time. It’s not a timing thing. It’s an eye test thing. Waiting for the bubbles to slow with that perfect color. It’s also hard to keep the temperature perfect when you’re cooking a big batch in a 25 gallon cast iron pot.
[homemade] Southern Fried Catfish. Patted mostly dry, salted, then tossed in cornmeal, salt, and pepper, then fried in canola oil until golden.
BlueRaider731 OP t1_jdr9vu3 wrote
Reply to comment by Zakkypooo in [homemade] Southern Fried Catfish. Patted mostly dry, salted, then tossed in cornmeal, salt, and pepper, then fried in canola oil until golden. by BlueRaider731
Served fresh, it’s crispy. But the cornmeal isn’t very thick. The sides and ends have more of a crispy bite.