Fried Catfish Recipe
cajun seasoned and fried catfish filet served with Louisiana remoulade
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Ingredients
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Fried Catfish
Method
Preparation and Cooking
- 1
Prepare the Catfish
Rinse the catfish filets under cold water and pat dry with paper towels.
- 2
Marinate in Buttermilk
Place the catfish filets in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes in the refrigerator.
- 3
Prepare the Coating
In a shallow dish, combine cornmeal, flour, and Cajun seasoning. Mix well.
- 4
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Dredge the Fish
Remove the catfish from the buttermilk, letting the excess drip off. Dredge the filets in the cornmeal mixture, ensuring they are well coated.
- 6
Fry the Catfish
Carefully place the coated catfish filets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 7
Drain and Serve
Remove the fried catfish from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with Louisiana remoulade.
