Fried Lemon Catfish

Main Courses > Seafood/Fish

2 - 3 pounds catfish fillets
1 cup cornmeal
1 tsp. paprika
1/4 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. celery salt
1 Tbsp. lemon zest
Salt and pepper to taste
Vegetable oil for frying

Combine cornmeal and next 6 ingredients. Dredge catfish through milk and then cornmeal mixture. Place in a skillet of hot oil and cook until brown on both sides and fish is flaky. Garnish with lemon wedges. If you have one of those little deep fat fryers then please use this rather than the frying pan. With fish, as with all fried foods, the secret is to get the fat very hot and keep it hot throughout the cooking process. This keeps the food from absorbing the oil. For best results cut the catfish fillets in half and cook them one of two at a time to keep the temperature up in the pan or deep fat fryer. If you put too much fish in at once then the temperature will drop and the fish will absorb too much oil. We made this recipe over the weekend and it was wonderful. Even the kids ate it up which is the sure indicator of a successful fish dinner.