Fried Catfish Recipe
American farm-raised catfish fried to a crisp gold perfection
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Ingredients
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Main Ingredients
For Frying
Method
Preparation
- 1
Soak the Catfish
In a large bowl, pour the buttermilk over the catfish fillets. Ensure the fillets are fully submerged. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the fish to tenderize.
- 2
Prepare the Coating
In a separate shallow dish, combine the cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper. Mix well to ensure an even distribution of the spices.
Cooking
- 3
Heat the Oil
In a large, heavy skillet or deep fryer, heat the vegetable oil over medium-high heat. Use a thermometer to check the oil temperature; it should reach about 350°F (175°C).
- 4
Coat the Catfish
Remove the catfish fillets from the buttermilk, allowing the excess to drip off. Dredge each fillet in the cornmeal mixture, pressing down to ensure a good coating. Shake off any excess.
- 5
Fry the Catfish
Carefully place the coated catfish fillets into the hot oil. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary.
- 6
Drain and Serve
Once cooked, remove the catfish fillets from the oil and place them on a plate lined with paper towels to absorb excess oil. Allow them to drain for a minute before serving.
