Aunt Kizzy's Back Porch Catfish
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This cornmeal-fried catfish recipe comes from legendary soul food restaurant Aunt Kizzy’s Back Porch, opened in Marina del Rey by the late Adolf Dulan. It closed in 2015.
Before frying all of your fish, test-fry a single piece and adjust the spices in the dry ingredients up or down, according to your taste and spiciness tolerance. Serve with a dipping sauce such as hot mustard, mayonnaise, salad dressing or lemon juice, if desired. Note that at Aunt Kizzy’s, Old Bay brand seafood seasoning was preferred.
The recipe originally ran in the Culinary SOS column by Rose Dosti on Feb. 2, 2000, titled “The Lure of Aunt Kizzy.”
Thoroughly mix cornmeal, flour, salt, pepper, garlic powder, cayenne and seafood seasoning in bowl. Dredge filets in mixture to coat completely.
Heat 2 to 3 inches peanut oil in large skillet to about 375 degrees. Drop 2 filets at a time in hot oil. Fry fish until golden brown, 4 to 7 minutes, depending on thickness, or until cooked as desired. Drain on paper towels.
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