The Lure of Aunt Kizzy

DEAR SOS: I was recently introduced to cornmeal fried catfish at Aunt Kizzy’s Back Porch in Marina del Rey. Is there a chance for a recipe?

GERRY D. JACKSON

San Gabriel

DEAR GERRY: The Aunt Kizzy people point out that if the recipe is too spicy, it can be readjusted: Before frying all of your fish, test-fry a single piece and spice the dry ingredients up or down, according to your taste. Serve with a dipping sauce such as hot mustard, mayonnaise, salad dressing or lemon juice, if desired.

Aunt Kizzy’s Back Porch Catfish

Active Work Time: 10 minutes * Total Preparation Time: 25 minutes

Old Bay brand seafood seasoning is preferred.

1/2 cup yellow or white cornmeal

1/2 cup flour

1 1/2 teaspoons seasoned salt

1 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon seafood seasoning, optional

4 to 6 (4-to 8-ounce) catfish filets

Peanut oil for deep frying

* 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.

Variation: For fish fingers, cut each filet into strips, then dredge in dry cornmeal mixture.

4 to 6 servings. Each of 6 servings: 282 calories; 409 mg sodium; 61 mg cholesterol; 14 grams fat; 17 grams carbohydrates; 21 grams protein; 0.16 gram fiber.