Food and Recipes Seafood Fish Catfish Fried Delacata Catfish Recipe Good catfish should have a mild flavor, but go ahead and give your fillets a bath in whole milk or buttermilk before frying to help neutralize any fishy odors. To ensure even cooking, choose fillets that are thick and meaty from end to end. Whether frying or baking catfish, the meal won't be complete without your favorite side dishes. By Nick Wallace Nick Wallace Mississippi native Nick Wallace has been named one of the best chefs in his home state. In addition to running Nick Wallace Culinary, Nick Wallace Catering, and Nissan Café by Nick Wallace, he has also appeared on the Food Network and competed in Top Chef season 19. Southern Living's editorial guidelines Updated on March 11, 2019 Print Share Share Tweet Pin Email Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick Active Time: 30 mins Total Time: 40 mins Yield: 6 serves Ingredients Peanut oil 6 (4-oz.) Delacata catfish fillets 1 cup whole milk or buttermilk 3/4 cup fine yellow cornmeal 1/2 cup all-purpose flour 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/4 teaspoon celery seeds 2 teaspoons kosher salt, divided Lemon wedges, for serving Black-Eyed Pea Ranchero Sauce, for serving Directions Preheat oven to 200°F. Pour enough peanut oil into a large, heavy frying pan to come 1⁄2 inch up sides. (Cast iron is best.) Heat over medium-high until oil reaches 350°F. (A good test is to flick a little of the dry breading into the oil. If it sizzles at once, you're good to go.) While oil is heating, soak catfish in milk 5 minutes. Set a wire rack inside a large rimmed baking sheet, and place in preheated oven Combine cornmeal, flour, garlic powder, black pepper, thyme, paprika, cayenne, celery seeds, and 1 teaspoon of the salt in a shallow dish for dredging. (Or you can substitute your favorite seasoning instead.) Once the oil is hot, remove catfish fillets from milk, and dredge in flour mixture, shaking off excess. Working in 2 batches, carefully place fillets in hot oil, and fry until golden brown and cooked through, about 4 minutes per side. Sprinkle remaining salt (about 1⁄2 teaspoon per batch) on fish when it comes out of the pan. Transfer cooked catfish to wire rack in baking sheet in preheated oven. Serve catfish with lemon wedges and Black-Eyed Pea Ranchero Sauce. Print