Fried catfish
Is it possible to fall in love with a piece of cookware? I’ve been baking and frying in my new cast-iron skillet nonstop since I bought it. Well-seasoned cast iron conducts heat evenly, making it a natural for frying fish.
Add a side of coleslaw, a glass of iced tea and sliced fresh peaches over vanilla ice cream and you couldn’t ask for a better meal.
So get out the old pan (or start seasoning a new one) and fry up a mess o’ something. You’ll fall in love all over again.
Rinse and dry catfish. Cut crosswise on slight diagonal into 1-inch strips. Sprinkle with salt to taste. Combine cornmeal, dash salt, pepper and dash cayenne. Dredge catfish strips in seasoned cornmeal, shaking off excess.
Heat oil in heavy skillet over medium-high heat. Oil should be hot but not smoking. Fry fish until golden brown, about 3 to 6 minutes, depending on thickness of fish. Turn fish over halfway through cooking time. Drain briefly on paper towels and serve with lemon wedges.
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