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 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Fried Catfish
- You need 1 lb of catfish(4-6 fillets).
- You need 1 cup of milk.
- Prepare 2 tbsp of vinegar.
- You need 3/4 cup of cornmeal (finely ground).
- It's 1/2 cup of ap flour.
- It's 1 tsp of garlic powder.
- You need 1 tsp of black pepper.
- You need 1 tsp of paprika.
- Prepare 1/2 tsp of cayenne.
- Prepare 1/4 tsp of celery salt.
- You need 1 of salt.
- It's 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.
