Ingredients for Dolly Partons Pan Fried Catfish
- 6 catfish fillets (about 6 oz each)
- Lard
- White Cornmeal
- Salt And Black Pepper
- Lemon Wedge
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How to Make Dolly Partons Pan Fried Catfish
- Wash 6 catfish fillets (about 6 oz each) in cold water and pat thoroughly dry with paper towels.
- Melt 1 cup of lard or shortening in a large cast iron skillet over medium heat until it reaches a depth of 3/4 inch. Use a candy thermometer to monitor temperature, aiming for approximately 350°F (175°C).
- While the lard/shortening is melting, pour 1 1/2 cups of cornmeal into a large, shallow dish.
- Season both sides of each catfish fillet generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge each fillet in the cornmeal, ensuring it's fully coated, then gently shake off any excess.
- Once the melted fat is hot (but not smoking), carefully slide the catfish fillets into the skillet, working in batches if necessary to avoid overcrowding.
- Fry the fillets for approximately 4 minutes per side, or until they are golden brown and crispy. Adjust cooking time depending on the thickness of the fillets.
- Remove the cooked fillets from the skillet using a slotted spatula and place them on a platter lined with paper towels to drain excess grease.
- Serve immediately with lemon wedges (about 6) and your favorite catfish sauce.
- Don't forget the quintessential Southern sides! Serve with a generous helping of hushpuppies, corn on the cob, and coleslaw.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
0g
Fat
43g
Carbs
5g
