Fried Fish
Southern Fried Catfish
I was taught how to fish at a young age by people who had 40 plus years experience catching out of the Mighty Mississippi, as well as other midwestern and southern bodies of water. Though there are many varieties, catfish is by far my favorite, below I'll help you enjoy one of my all-time nostalgic food items.
Total Time- 40 Minutes
Serves 4 To 6
Ingredients:
- 2 cups buttermilk
- 1 teaspoon hot sauce
- 2 cups cornmeal
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons granulated garlic
- 1 teaspoon cayenne pepper
- 2 quarts peanut oil (for frying)
- 4 (6 - to 8-ounce) skinless catfish fillets, halved lengthwise along natural seam
Procedure:
- Set wire rack inside rimmed baking sheet and line half of rack with triple layer of paper towels. Whisk buttermilk and hot sauce together in shallow dish. In another shallow dish add cornmeal, salt, pepper, garlic and cayenne.
- Add oil to large Dutch oven until it measures about 1-1/2 inches deep, and heat over medium-high heat to 350 degrees. Meanwhile, pat catfish dry with paper towels. Dip fillets in buttermilk mixture, letting excess drip back into dish. Dredge fish in cornmeal mixture, shaking off excess, and transfer to large plate.
- Working with 4 pieces of catfish at a time, add to hot oil and cook until golden brown and crisp, about 5 minutes; adjust burner, if necessary, to maintain oil temperature between 325-350 degrees.
- Transfer fried catfish to paper towel-lined side of rack, let drain for 1 minute, then transfer fish to unlined side of rack. Return oil to 350 degrees and repeat with remaining catfish. Serve (with onions and pickles; sliced white sandwich bread and hot sauce. All optional.)