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. It may take 7-8 minutes. Remove and drain on a paper towel-lined plate. Serve immediately.