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Southern Fried Catfish

This fried catfish recipe is a classic Southern dish traditionally served with buttermilk hush puppies and buttermilk coleslaw.

How to Make It

 

  1. Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets. Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.

  2. Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Add fillets to the bag, a few at a time, and tumble gently until evenly coated.

  3. Heat oil in a deep fryer to 365 degrees F (185 degrees C).

  4. Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly. Drain on paper towels.

Ingredients

  • ½ cup buttermilk

  • ½ cup water

  • salt and pepper, to taste

  • 1 pound catfish fillets, cut in strips

  • 1 ½ cups fine cornmeal

  • ½ cup all-purpose flour

  • 1 teaspoon seafood seasoning, such as Old Bay™

  • 1 quart vegetable oil for deep frying

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