Restaurants›North and South Seafood & Smokehouse›Pulled Pork & Cornmeal-fried Catfish Recipe

Pulled Pork & Cornmeal-fried Catfish Recipe

Name: North and South Seafood & Smokehouses Pulled Pork & Cornmeal-fried Catfish Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb catfish fillets; 1 cup cornmeal; 1 cup all-purpose flour; 1 cup buttermilk; 1 tsp salt; 1 tsp black pepper; 1 tsp cayenne pepper; 2 cups oil for frying

Inspired by North and South Seafood & Smokehouse

Time2h

Serves4

Savor the perfect Southern duo with our tender pulled pork, slow-cooked to juicy perfection and infused with a smoky barbecue flavor. Paired with crispy cornmeal-fried catfish, golden and flaky with every bite, this dish is a delightful blend of textures and tastes that will transport your taste buds straight to the heart of the South. Served with a side of zesty coleslaw and tangy dipping sauce for an unforgettable meal!

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Ingredients

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Method

Cornmeal-Fried Catfish Preparation

Prepare the Catfish

In a bowl, combine buttermilk, salt, black pepper, and cayenne pepper. Soak the catfish fillets in the mixture for at least 30 minutes.

Coat the Fillets

In a shallow dish, mix cornmeal and flour. Dredge each soaked catfish fillet in the cornmeal mixture, ensuring they are well coated.

Fry the Catfish

Heat oil in a large skillet over medium-high heat. Fry the coated catfish fillets for 3-4 minutes on each side or until golden brown and cooked through. Drain on paper towels.