Really the only way to fry catfish and a good approach to any pan fried freshwater river or lake fish (i.e., bass, bluegill, or perch). Simple, sweet, and delicious.

10 min. preparation, 20 - 30 min. frying, for 4

1 1/2 - 2 lbs catfish fillets (thinner is better because the fish is younger and it fries more evenly)

(farm raised and grain fed are the best but those from small rivers are also OK)

corn oil (you can use cannola or other vegetable oil, we avoid animal fats but lots of folks insist on them)

1/2 cup milk

1/2 cup cornmeal

1/2 cup flour

2 tablespoons each of salt & pepper (cayenne or red pepper makes it more interesting)

1. Coat the skillet with oil and heat it as high as the fire will go.

2. Pour milk into one bowl, combine the cornmeal, flour, salt, and pepper in another.

3. This is the important part: wash each fillet, pat dry with a towel, dip into the meal and flour bowl until well coated, then dip into milk, then re-dip into the meal and flour before laying it into the skillet.

4. Watch closely and when one side shows browning edges, turn them over. Turning more than once usually breaks your fillets. If you have any pieces thicker than 1/2 inch, keep them in the center of the skillet.

5. A classic catfish dinner would include onion hush puppies, corn on the cob, baked beans with bacon, or even better, cornbread and navy beans. Oh, and sweet iced tea too!

This page was updated on 4-14-98. If you have queries or comments, email rcarlton@arkansas.net