Crispy Southern Fried Catfish
4 catfish fillets (about 3-4 ounces each)
1 cup yellow cornmeal
1 tablespoon Lawry’s
¼ teaspoon pepper
¼ teaspoon garlic powder
1 cup milk
3 tablespoons vegetable oil
3 tablespoons butter
Parsley for garnish
Lemon slices for garnish
Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish.
Pour milk into a separate dish.
Heat oil and butter in a large skillet over medium heat.
Dip a catfish fillet in the milk, and shake off any excess.
Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
Repeat with remaining fillets.
Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it’s done.
Depending on the size of your skillet, you may need to cook the fish in batches. Don’t overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
Drain fish on paper towels.
Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.
HOW TO KEEP FRIED CATFISH WARM:
If you are cooking your fish in batches and you want to keep it warm while you finish the rest of the fillets, do NOT cover the cooked fish with foil or wrap it up. The exterior will not stay crispy if you do so. Instead, heat the oven to 200 degrees F. Place a wire rack over a baking sheet. Place the cooked fried fish on the wire rack and place it in the warm oven for up to 30 minutes until you’re ready to serve the meal.
Cody’s Meatloaf
2 lbs 93% lean ground beef
1 cup water
2 eggs
1 box Stove Top Savory Herb Stuffing
Preheat oven to 400. Combine all ingredients and form into a loaf. Bake about an hour.
If desired, during the last 10 minutes of cooking time, spread a can of Cream of Mushroom soup over the entire loaf.
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