Fried Catfish. Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. You can definitely pan-fry catfish, but for the crispiest (most delicious) results, it's best to deep-fry. Neutral oil, such as vegetable, canola, or peanut, work best.
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A buttermilk brine and cornmeal coating yield crisp fried catfish.
Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce.
You can have Fried Catfish using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Fried Catfish
- Prepare 12 of catfish fillets.
- Prepare 1 cup of all purpose flour.
- It's 1 cup of cornmeal.
- Prepare to taste of salt & pepper.
- Prepare 1 qt of peanut oil.
- You need 1 tsp of cayenne pepper.
Fried catfish is a delicious quick to prepare main seafood dish. The seasoned cornmeal coating creates a golden crispy crust. Serve with your favorite Southern-inspired side dishes. Dinner from the ocean is a real treat!
Fried Catfish instructions
- Rinse catfish & dab fillets dry with paper towel. In a deep pan heat oil to 350°..
- While oil is heating, in a large mixing bowl, whisk together flour, cornmeal & seasonings. Once fully blended, add your fillets to the mix & lightly coat each side of your fillets..
- Now add 2 fillets to the heated oil, careful because they will sizzle & pop! Cook the 2 fillets for 5-8 mins until golden brown. Then remove & place on a psper towel lined plate to absorb any grease/oil. Repeat cooking fillets only 2 at a time until you've fried all fillets. Serve with tartar sauce (optional) & enjoy!.
Fried catfish is an icon of Southern cooking: For many, there simply isn't any other way to prepare it. Arguments rage over whether it's best deep-fried, battered, breaded with cornmeal, or even just simply dredged in flour. This, to my mind, is a healthy debate. Fried catfish is a real Southern favorite. Whether you catch your own, or buy them farm raised, they taste amazing.
