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.

Fried Catfish Be the first to rate & review! 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 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fried Catfish

Prepare 1 lb of catfish(4-6 fillets).
Prepare 1 cup of milk.
It's 2 tbsp of vinegar.
Prepare 3/4 cup of cornmeal (finely ground).
It's 1/2 cup of ap flour.
Prepare 1 tsp of garlic powder.
You need 1 tsp of black pepper.
Prepare 1 tsp of paprika.
It's 1/2 tsp of cayenne.
You need 1/4 tsp of celery salt.
Prepare 1 of salt.
You need 1 of oil for frying.

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 step by step

Heat 1/2" oil in cast iron skillet to 350*.
Soak fish in milk and vinegar while oil is heating.
In medium bowl, combine cornmeal, flour and spices.
Remove fish from milk, sprinkle with salt and dredge in flour mixture.
Shake off excess breading and lay in oil.
Fry for 2-3 minutes (until golden brown); flip and fry another 2-3 mintues.
Drain on paper towels.

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.