Makes approximately 4 servings


  • 4 boneless, cleaned catfish filets
  • 2 cups yellow corn meal
  • 1/2 cup flour
  • Tony Chachere's
  • 1 cup milk
  • 1 egg
  • Vegetable oil


  • You can keep the filets whole, or you can cut them into strips (which I usually do)
  • Put the corn meal, flour, and Tony Chachere's (to taste--I usually put in a hefty amount--around 1/4 cup) in a large mixing bowl and mix well. The reason I use so much seasoning is because this is the only place the fish will really be seasoned. You want a good taste to them otherwise they will turn out bland.
  • In another mixing bowl, combine the milk and egg and mix well (I usually put a teaspoon or so of Tony Chachere's and mix with the milk and egg)
  • Dredge the fish in the wet mixture first, then into the dry mixture, coating completely and shaking off the excess.
  • You can fry the fish in a fryer with vegetable oil, or you can pan fry them. If you are using a fryer, place the fish in the fryer and cook for 5-6 minutes, or until they float to the top. If you wish to pan fry the fish, put about a quarter inch of vegetable oil in a large skillet/pot and lay the fish in the oil. Cook for about 4 minutes on each side, or until done.
  • When done frying, take the fish out of the oil and sit on a plate with a paper towel. Season lightly with Tony Chachere's as soon as the fish are on the plate.
  • I like to serve with potato salad
  • You can also modify this recipe for frying chicken. The main difference is that the flour to corn meal ratio will change. I would use about half and half.