Fried Catfish

6 catfish fillets

2 cups milk

2 cups yellow cornmeal

1 tablespoon seasoned salt

2 teaspoons pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon salt

Vegetable oil

Place catfish fillets in a single layer in a shallow dish; cover with milk.

 

 Cover and chill 1 hour.

Combine cornmeal and next 4 ingredients in a shallow dish.

Remove catfish fillets from refrigerator, and let stand at room

 

temperature 10 minutes. Remove from milk, allowing excess to drip

 

off. Sprinkle evenly with 1 teaspoon salt.

Dredge catfish fillets in cornmeal mixture, shaking off excess.

Pour oil to depth of 1 1/2 inches into a skillet; get grease good and hot.

 

Fry fillets, in batches, about 3 to 4 minutes on each side or until golden

 

 brown. Drain on paper towels.