This fried catfish recipe is a classic Southern dish traditionally served with buttermilk hush puppies and buttermilk coleslaw
Prep Time
30 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
Mix buttermilk
water
salt
and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets. Arrange fillets in a single layer in the pan
turning to coat each side. Set aside to marinate.
Combine cornmeal
flour
and seafood seasoning in a 2-gallon resealable plastic bag. Add fillets to the bag
a few at a time
and tumble gently until evenly coated.
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
Fry fillets in hot oil until crisp and golden brown
about 3 minutes. Work in batches to avoid overcrowding
so fillets have room to brown properly. Drain on paper towels.
Editor's Note
The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore
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