Catfish Simply Pan-fried
I seldom fry foods any more, but last night, we were hungry for some fried catfish.
To me, the perfect fried catfish has one essential ingredient ~ cornmeal. It adds great texture and crunch. However, Bill disagrees and tends to prefer catfish dusted with flour. This time, we met in the middle and I used a coating of half cornmeal, half flour. The catfish was delicious and made us both happy!
I like the distinct taste of catfish, and if only I had some hush puppies…
4 catfish fillets
1 cup buttermilk
½ cup flour
½ cup cornmeal
½ teaspoon salt
½ teaspoon seasoned pepper
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
In a large bowl, soak catfish in enough buttermilk to cover, for one hour and drain well.
Mix dry ingredients in a bowl.
Pour oil in a cast-iron skillet heat until oil is hot.
Dredge fish in flour mixture.
Gently place fillets in hot oil.
Pan-fry for 3-4 minutes on each side, or until golden brown and fish is flaky.
Fry the fish in batches, adding more oil if necessary, until done.
Remove from oil and drain on paper towel-lined plate.
Serve hot with tartar sauce.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!