CATFISH CORNMEAL RECIPES

Steps:

• Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
• Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
• Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

Steps:

• 1. Position oven rack on the bottom shelf of the oven. Preheat oven to 400 degrees.
• 2. Spray baking sheet with cooking spray several times to coat.
• 3. In a shallow dish, combine cheese, breadcrumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
• 4. Roll nuggets in lemon juice. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
• 5. Bake for 10 to 12 minutes. Reduce the heat to 350 degrees, and bake for an additional 8 to 10 minutes, until crust is golden and fish flakes easily. Serve with Homemade Tartar Sauce.
• 6. To make tartar sauce, combine tartar sauce ingredients and blend well.