Fried Catfish Recipe
May 8, 2009
This simple and traditional method of Southern frying always produces a flavorful, crunchy crust. The catfish crust is a little spicy and certainly crunchy, while the fish meat is tender and well cooked.
If you bought catfish fillets from the store they should be already de-boned and skinned. If not de-bone by simply pulling out all the bones with a pair of pliers. It's quick and easy. You can also use the pliers to skin the fish. Just hold one end with a towel or stick a fork in it and pull the skin off with the pliers. It should come off in one piece.
Southern Fried Catfish
Yield: 4 servings
- 8 Catfish fillets (2 or 3 medium size pieces per person) any firm fish may be used.
- 1 cup Corn Meal
- 1/3 cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 2 medium eggs
- 1/4 cup buttermilk
- Enough cooking oil to cover the fish (peanut or canola oil)
1. Heat oil in a large, heavy frying pan over medium heat.
2. Combine all dry ingredients on a plate, mix well
3. Beat eggs and buttermilk together in a separate medium size bowl
4. Wash catfish fillets and pat dry.
5. Dip fillets in the egg wash, shake off excess then roll in the cornmeal mix to coat thoroughly on all sides.
6. Allow fish to dry for 5 minutes then repeat step 5.
7. Make sure the oil is hot, (place handle of a wooden spoon in the oil. Bubbles should rise around the handle immediately. If not, the oil is not hot enough.)
8. Place the fish in the hot oil, without crowding, and fry until golden brown on both sides.
9. Drain on paper towels and serve hot