Southern Fried Catfish
Ingredients
2 Catfish Filets (Farm Raised, About 12-16 OZ Each)
1 QT Container Buttermilk
Your Favorite Hot Sauce
1 Cup Yellow Cornmeal
1 Cup AP Flour
1 TSP Salt
1 TBSP Black Pepper
1 TBSP Cayenne Pepper
1 TBSP Granulated Garlic
Neutral Frying Oil (I used Peanut Oil)
Marinate
Place your filets in a baking dish, and cover with buttermilk. Add a few dashes of your favorite hot sauce on top (I used Louisiana Brand). Place a sheet of plastic over the top of dish, and refrigerate a minimum of 2 hours -- overnight is okay.
Breading
Mix your cornmeal, flour, salt, black pepper and cayenne pepper together in a bowl. Remove your fish filets from the marinade, and wipe off excess marinade. Press the filets into the breading mix firmly to get a complete coating.
Cooking
Heat cooking oil about 1 inch deep in a cast iron pan (or similar heavy pan) to 330F to 350F. Place filets carefully into hot oil. Cook on one side for about 3 minutes, or until the bottom looks golden brown. Turn the filets over, and finish cooking.
Serve with a side of your choosing, I used Cajun Dirty Rice. Also serve with Tarter Sauce and fresh lemon wedges for the catfish -- those two condiments are essential.
CD
Ingredients
2 Catfish Filets (Farm Raised, About 12-16 OZ Each)
1 QT Container Buttermilk
Your Favorite Hot Sauce
1 Cup Yellow Cornmeal
1 Cup AP Flour
1 TSP Salt
1 TBSP Black Pepper
1 TBSP Cayenne Pepper
1 TBSP Granulated Garlic
Neutral Frying Oil (I used Peanut Oil)
Marinate
Place your filets in a baking dish, and cover with buttermilk. Add a few dashes of your favorite hot sauce on top (I used Louisiana Brand). Place a sheet of plastic over the top of dish, and refrigerate a minimum of 2 hours -- overnight is okay.
Breading
Mix your cornmeal, flour, salt, black pepper and cayenne pepper together in a bowl. Remove your fish filets from the marinade, and wipe off excess marinade. Press the filets into the breading mix firmly to get a complete coating.
Cooking
Heat cooking oil about 1 inch deep in a cast iron pan (or similar heavy pan) to 330F to 350F. Place filets carefully into hot oil. Cook on one side for about 3 minutes, or until the bottom looks golden brown. Turn the filets over, and finish cooking.
Serve with a side of your choosing, I used Cajun Dirty Rice. Also serve with Tarter Sauce and fresh lemon wedges for the catfish -- those two condiments are essential.
CD