I just love a great piece of fried catfish! It's not something I get to have to offend but when I do this is the recipe I crave. This recipe has a nice balance of flour and corn meal that my whole family loves. What really sends this Catfish over the edge is that it is marinated in buttermilk and hot sauce! Can it get any better?
We like to have this with Hush Puppies. A true southern meal! :)
Buttermilk Fried Catfish
- 2 cups buttermilk
- 1/2 teaspoon hot sauce
- 2 lbs. catfish filets, boneless & skinless
- 2/3 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 1/2 teaspoon garlic powder
- peanut oil, for frying
- *In a large dish combine buttermilk and hot sauce. Place catfish in dish, cover and chill for 6 to 8 hrs. Be sure all the fillets are coated and covered by buttermilk mixture.
- When ready to cook pull fish out of refrigerator. Preheat a large skillet with about 2 inches of oil over medium high heat. In a pie dish or shallow dish mix together flour, cornmeal, salt, black and red pepper, and garlic powder. Remove fish from buttermilk allow to drip off excess. Dredge in flour/corn meal mixture, shake off excess. Once breaded allow to rest for about 15 mins before frying.
- Preheat oven to 225 degrees F. Fry fish for about 2-3 minutes on each side or until golden brown. Transfer to wire rack on a sheet pan. Keep warm in oven until ready to serve. If breading falls off while cooking the oil is not hot enough.
Adapted from: Southern Living Best Comfort Food Recipes Feb/Mar 2011