Whole Catfish Platter Recipe
Two golden-brown, cornmeal-crusted whole catfish, fried to crispy perfection and served with our made from scratch southern Mac & Cheese.
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Ingredients
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Whole Catfish
Southern Mac & Cheese
Method
Whole Catfish
- 1
Prepare the Catfish
Rinse the whole catfish under cold water and pat dry with paper towels.
- 2
Make the Batter
In a large bowl, combine the cornmeal, flour, salt, black pepper, paprika, and garlic powder. Mix well.
- 3
Soak in Buttermilk
Place the catfish in a shallow dish and pour the buttermilk over them, ensuring they are fully submerged. Let them soak for at least 30 minutes.
- 4
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat and Fry
Remove the catfish from the buttermilk and allow excess to drip off. Dredge the fish in the cornmeal mixture, making sure they are evenly coated. Carefully place in the hot oil and fry for 5-7 minutes on each side or until golden brown and crispy. Drain on paper towels.
Southern Mac & Cheese
- 6
Cook the Macaroni
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 7
- 8
Add the Milk
Slowly pour in the milk, whisking constantly until the mixture is smooth and thickened, about 5 minutes.
- 9
Add the Cheese
Remove the pot from heat and stir in the cheddar and mozzarella cheeses until melted and creamy. Season with salt, pepper, and paprika.
- 10
Combine and Bake
Fold the cooked macaroni into the cheese sauce until well combined. Transfer to a greased baking dish and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden on top.