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Southern Fried Catfish
Easy
30 minutes
Servings : 2
Rich Source of Protein
Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.
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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

Method

  • 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.

  • 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.

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

  • 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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