This fried catfish recipe is a classic Southern dish traditionally served with buttermilk hush puppies and buttermilk coleslaw.
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
Step by step
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.
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.
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
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.
