Fried Catfish

I love sea food. However it took me a log time to develop taste for American fish except catfish. I was introduced to catfish at Southern Art at Atlanta, GA. I instantly loved catfish there and have been in love with it since then. I assume this is a pretty standard and traditional southern recipe, I have not made any changes to it. 

Serves: 2

Time: 25 minutes

Things you need: 

  • 1 pound catfish, cleaned, dabbed dry and cut into small (3″x1″) pieces
  • 1 egg white
  • 1 cup cornmeal
  • Salt and freshly ground black pepper
  • 1 cup coconut or any other oil
  • Deep pan to fry


  1. In a mixing bowl mix egg white, salt and pepper. Add fish pieces to it and coat them well.
  2. Take cornmeal in a flat bowl or a plate.
  3. Heat the oil in the deep pan.
  4. Take out one piece of fish out at a time, roll it in the cornmeal and drop it carefully in hot oil.
  5. Fry only 4-5 pieces at a time. Flip the pieces over when they start to brown. Finish the other side too.
  6. Take them out on paper towel to drain.
  7. Serve the fish with tarter sauce/ sour cream or whatever you like.



Questions, comments, complements?

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