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Makes 4 servings.


    • 1 pound catfish fillets
    • 1/2 cup yellow cornmeal
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon dry mustard
    • 1/4 teaspoon onion powder
    • 1 cup milk
    • 2 tablespoons peanut oil (or vegetable oil), enough to coat the bottom of the skillet.


Combine cornmeal and seasonings.

Dip fish fillets in milk and then roll in seasoned cornmeal.

Place fillets in a single layer in hot oil in a skillet.

Fry on moderate heat for 3 to 5 minutes, or until golden brown.

Turn carefully and continue cooking another 3 to 5 minutes or until fish are brown and just begin to flake when tested with a fork.

Drain oil.

Maryland Dept of Agriculture Seafood & Aquaculture

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