Southern Fried Catfish Recipe
Tender Guidry's catfish fillet strips, lightly breaded in a Tony Chachere's fish-fry mix.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels.
- 2
Soak in Buttermilk
Place the catfish fillets in a shallow dish and pour the buttermilk over them. Allow them to soak for at least 30 minutes in the refrigerator.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Catfish
Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the Tony Chachere's fish-fry mix, coating well.
- 5
Fry the Catfish
Carefully place the breaded catfish fillets into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 6
Drain and Serve
Once cooked, remove the catfish from the oil and let them drain on a paper towel-lined plate. Season with salt and black pepper to taste. Serve immediately.