Fried Alabama Catfish Recipe

Inspired by The Rougaroux

Time1h

Serves4

Seafood basket with fried catfish.

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Ingredients

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Fried Alabama Catfish

1 lb catfish fillets

1 cup Buttermilk

1 cup Cornmeal

1 cup 00 bread flour

2 tbs Cajun seasoning

1 tsp Celtic sea salt

1 tsp black pepper

2 cups Tuscany sunflower oil

4 pieces lemon wedges

1 cup tartar sauce

Method

Preparation and Cooking

Soaking the Fish

In a large bowl, soak the catfish fillets in buttermilk for at least 30 minutes. This helps to tenderize the fish and enhances the flavor.

Preparing the Coating

In a shallow dish, combine cornmeal, flour, cajun seasoning, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Coating the Fish

Remove the catfish fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating. Shake off any excess.

Frying the Fish

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets, frying in batches if necessary. Cook for 4-5 minutes on each side or until golden brown and cooked through.

Serving

Remove the fried catfish from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and tartar sauce.