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Fried Catfish

569 Fried Catfish and Hush Puppies
Fine cornmeal yield a crisp exterior on the fish for an irresistible bite.
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by :
Fine cornmeal yield a crisp exterior on the fish for an irresistible bite.
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ingredients
  • 3 pounds Catfish Filets
  • 2 cups Buttermilk
  • 1 tablespoon Hot Sauce
  • 1 1/2 cups Fine Cornmeal
  • 1 cup All-Purpose Flour
  • 1 teaspoon Paprika
  • 1 teaspoon Freshly Cracked Black Pepper
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Salt
  • Vegetable Oil; for frying
  • Tartar Sauce; to serve
  • Malt Vinegar; to serve
  • Lemon Wedges; to serve
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cups Buttermilk
    1 tablespoon Hot Sauce
    3 pounds Catfish Filets
    Mix together the Buttermilk and the Hot Sauce. Place Catfish in a 9x13" baking dish and cover with Buttermilk mixture. Place in fridge, removing to flip fish halfway through, for 1 hour. Remove from fridge 10 minutes before cooking.
  • 2
    Vegetable Oil; for frying
    Heat 2 inches of oil, in a large cast iron pan, to 350 F.
  • 3
    1 1/2 cups Fine Cornmeal
    1 cup All-Purpose Flour
    1 teaspoon Paprika
    1 teaspoon Freshly Cracked Black Pepper
    1/2 teaspoon Cayenne
    1/2 teaspoon Salt
    Meanwhile, whisk together the remaining ingredients in a rimmed baking dish. Working in batches, remove Catfish from the Buttermilk and allow excess to drip off. Place into the dry mixture and coat on both sides. Lift and gently remove excess Cornmeal mixture before placing into oil. Cook for 7-8 minutes, turning once, or until golden and cooked through. Remove to a paper towel-lined plate. Repeat with remaining fish.
  • 4
    Tartar Sauce
    Malt Vinegar
    Lemon Wedges
    Serve with Tartar Sauce, Malt Vinegar, and Lemon Wedges.

    Helpful Tips:
    1. Using the hot sauce and buttermilk mix adds flavor without needing too many more spices and sauces. The filets should soak for about an hour.


 
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