Southern-Fried Catfish
Ingredients
2 pounds Catfish Fillets
1 cup Milk
1 Lemon
1/2 cup Yellow Mustard
Cornmeal Seasoning Mix
1/2 cup Cornmeal
1/4 cup All Purpose Flour
2 Tablespoons Dried Parsley Flakes
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Chili Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Cayenne Pepper
Instructions
Place Catfish into a flat container and add Milk. Cut Lemon in half and squeeze
about two teaspoons of juice into Milk to make Buttermilk. Place container in
refrigerator and let Fillets soak for 15 minutes.
In a shallow bowl, combine Cornmeal Seasoning Ingredients.
Remove Fillets from Buttermilk and pat dry with paper towels.
Spread Mustard generously over both sides of Fillets.
Dip each Fillet into Cornmeal mixture and coat well to make a thick coating.
Place Fillets into greased Air Fryer Basket. Spray generously with oil.
Cook at 390/400 degrees for 10 minutes. Flip over Fillets and spray with Oil
and cook an additional 3-5 minutes.
Ingredients
2 pounds Catfish Fillets
1 cup Milk
1 Lemon
1/2 cup Yellow Mustard
Cornmeal Seasoning Mix
1/2 cup Cornmeal
1/4 cup All Purpose Flour
2 Tablespoons Dried Parsley Flakes
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Chili Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Cayenne Pepper
Instructions
Place Catfish into a flat container and add Milk. Cut Lemon in half and squeeze
about two teaspoons of juice into Milk to make Buttermilk. Place container in
refrigerator and let Fillets soak for 15 minutes.
In a shallow bowl, combine Cornmeal Seasoning Ingredients.
Remove Fillets from Buttermilk and pat dry with paper towels.
Spread Mustard generously over both sides of Fillets.
Dip each Fillet into Cornmeal mixture and coat well to make a thick coating.
Place Fillets into greased Air Fryer Basket. Spray generously with oil.
Cook at 390/400 degrees for 10 minutes. Flip over Fillets and spray with Oil
and cook an additional 3-5 minutes.