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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together. Ingredients:
1/2 cup buttermilk |
1/2 cup water |
salt and pepper, to taste |
1 pound catfish fillets, cut in strips |
1 1/2 cups fine cornmeal |
1/2 cup all-purpose flour |
1 teaspoon seafood seasoning, such as old bay |
1 quart vegetable oil for deep frying |
Directions:
1. In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
2. In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
3. Heat oil in deep fryer to 365 degrees F (185 degrees C).
4. Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
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