Catfish Tenders Recipe
Cornmeal-Crusted, Flash-Fried
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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
Cut the fillets into strips about 1 inch wide to create tenders.
- 3
Set Up Breading Station
In a shallow bowl, whisk together the buttermilk and eggs until well combined.
- 4
In another shallow bowl, combine cornmeal, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder, and onion powder.
- 5
Bread the Catfish
Dip each catfish strip into the buttermilk mixture, allowing excess to drip off.
- 6
Then dredge it in the cornmeal mixture, pressing lightly to adhere the coating.
- 7
Fry the Catfish
In a large, heavy skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Carefully add the breaded catfish tenders to the hot oil in batches, making sure not to overcrowd the skillet.
- 9
Fry for about 3 to 4 minutes on each side or until golden brown and crispy.
- 10
Drain and Serve
Use a slotted spoon to remove the tenders from the oil and place them on a paper towel-lined plate to drain excess oil.
- 11
Serve hot with lemon wedges on the side.