This fried catfish recipe is a classic Southern dish traditionally served with buttermilk hush puppies and buttermilk coleslaw.
Ingredients
- buttermilk: 0.5 cup
- water: 0.5 cup
- salt and pepper: (to taste)
- catfish fillets, cut in strips: 1 pound
- ½ cups fine cornmeal: 1 piece
- all-purpose flour: 0.5 cup
- seafood seasoning, such as Old Bay™: 1 tsp
- quart vegetable oil for deep frying: 1 piece
Metric Conversion
Stages of cooking
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Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets. Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.
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Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Add fillets to the bag, a few at a time, and tumble gently until evenly coated.
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Heat oil in a deep fryer to 365 degrees F (185 degrees C).
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Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly. Drain on paper towels.
