Cornmeal-crusted catfish is a hallmark of Southern cuisine. Kardea marinates her catfish in milk and her favorite house seasoning before coating it in cornmeal and frying until crispy!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Cornmeal-Crusted Catfish
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 5 servings

Ingredients

1/2 cup whole milk
2 heaping tablespoons Miss Brown’s House Seasoning, recipe follows
10 catfish filets, about 4 ounces each
Vegetable oil, for frying
2 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
Lemon wedges, for serving

Miss Brown’s House Seasoning:
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Directions

Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.

Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.

Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.

Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.

Miss Brown’s House Seasoning:
Yield: 2 1/2 tablespoons
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Cook’s Note
Miss Brown’s House Seasoning can be made in a large batch and stored in an airtight container at room temperature for about 3 months.

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Kardea Brown's Cornmeal-Crusted Catfish | Delicious Miss Brown | Food Network
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