What’s the secret to Mississippi’s crunchy, perfectly seasoned fried catfish? We went down to the delta’s best fish joints to find out.
WHY THIS RECIPE WORKS
For a crunchy, not gritty, cornmeal crust on this delta delicacy, we found that processing half of the cornmeal to a fine powder in a spice grinder gave the fried fish just the right texture. Along with salt and pepper, cayenne and granulat...