Garden Grill Restaurant: Fried Catfish
2 pounds catfish fillets (1/2 inch thick)
1 teaspoon granulated garlic
2 teaspoons salt
1 teaspoon ground pepper
3 cups cornmeal
Canola oil, for frying
Trim catfish of any skin or membrane. In a small bowl, mix garlic, salt & pepper. Sprinkle the mixture on both sides of the catfish fillets. Pour cornmeal in a shallow dish and dredge fillets, pressing gently to coat well. Shake excess and set aside.
Heat canola oil in a large skillet over medium-high heat until a bit of cornmeal sizzles when dropped in. Gently add the coated fillets to the hot oil and fry until golden brown, turning once. May take 7-8 minutes. Remove and drain on a paper towel-lined plate. Serve immediately.