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SOULFUL FRIED FISH and FRIES |Cooking With Carolyn

Copyright © 2010 by Cooking With Carolyn

Yield: Approx. 2-4 Servings


Yield: Approx. 2-4 Servings

· 1½ to 2 Pounds Fresh Catfish Fillets, cut into thirds

· 2½ Tablespoons Grand Diamond All Purpose Seasoning

· 2 Eggs, beaten

· 2 Cups Yellow Cornmeal

· Vegetable Oil


Pat the fish fillets dry with a paper towel. Cut each fillet in half or into 3 pieces depending on the size. Place the fish into a large bowl and season with 1½ Tablespoons of Grand Diamond All Purpose Seasoning. In a separate small bowl, beat the eggs and then pour over the fish.

Using your hands, massage the eggs and seasoning into the fish. In another medium size bowl, combine and mix the cornmeal and ½ tablespoon of GDS. Toss and coat the seasoned fish with the cornmeal and set aside until the oil is hot.

Preheat the vegetable oil, about 2 inches deep, in a large skillet over medium-high heat for about 3 to 5 minutes. (Tip: Test to see if the oil is hot by putting the tip of the handle of a wooden spoon into the oil. If bubbles quickly form around the tip, the oil is hot enough.)

Carefully place the pieces of fish into the hot oil making sure the each piece of fish has some space around it. Don’t overcrowd the pan, cook in batches. Cook the fish on each side for about 3 to 4 minutes. The fish will float to the top once done. Remove the fish from the hot oil and drain on a paper towel.

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