Quita Barnett cooks fried catfish and polenta—Home Cooked

Some of Quita Barnett’s earliest memories include preparing catfish and polenta at her grandmother’s house in Chicago, IL. Her grandma was the glue that held all her family together. Watch to see how Quita brings her heritage to life through this family dish.

Home Cooked is a Microsoft Life series dedicated to exploring the lived experience of the people of Microsoft one dish at a time.

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Fried catfish and polenta
3-6 servings

INGREDIENTS
For the polenta:
2 c water
2 c whole milk
1/2 c heavy cream
2 Tbsp butter
2 tsp salt
1 c polenta
1 c shredded cheddar cheese
Pepper

For the fried catfish:
Catfish fillet
1 Tbsp pepper
1 Tbsp garlic powder
1 Tbsp onion powder
4 Tbsp salt
1 Tbsp paprika
2 Tbsp Creole seasoning, such as Old Bay Seasoning
4 Tbsp cayenne pepper
2 Tbsp yellow mustard
2 c cornmeal
2 c all-purpose flour
2 Tbsp corn starch
1 1/2 c canola oil

DIRECTIONS 
To make the polenta, in a large saucepan, combine the water, milk, heavy cream, and butter, and bring to a boil. Add the salt, and then slowly and gradually whisk in the polenta to prevent clumping. Whisk constantly for 3 to 4 minutes.  

Lower the heat and simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the shredded cheese toward the end of this time. If needed, adjust the seasoning, and adjust the consistency by adding milk or cream. 

To make the catfish, rinse the catfish fillet, and cut the fillet into portions for each person. Season the catfish with half of the seasonings and the mustard.  

In a large bowl, mix the cornmeal, flour, and corn starch with the second half of the seasonings. Put the seasoned catfish into the flour mixture, and ensure that they are well coated. Set the coated catfish on a baking rack. 

Add the oil to a medium frying pan over medium-high heat, and heat until the oil is at least 375 degrees or wait about 3 to 5 minutes.  

Carefully place the catfish into the pan using tongs, and cook for about 4 to 6 minutes on each side. Take them out, and put them on the baking rack to cool.  

Plate your creamy polenta, add parsley, and then add the fried catfish on top. 

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