Fried Catfish
Crispy cornmeal-crusted catfish fillets.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prep the Fish: Rinse the catfish fillets in cold water and pat them completely dry with paper towels. Cut them into smaller strips if preferred.
- 2
Prepare the Wet and Dry Dredges: In a shallow dish, whisk together the buttermilk and hot sauce. In a separate shallow dish, thoroughly combine the cornmeal, flour, Cajun seasoning, garlic powder, salt, and black pepper.
- 3
Bread the Catfish: Dip each fillet into the buttermilk mixture, letting the excess drip off. Immediately lay the fish in the cornmeal mixture, pressing down firmly so the breading adheres to all sides. Shake off excess and set on a wire rack.
- 4
Heat the Oil: In a large heavy skillet (cast iron works best), heat 1/2 inch of oil to 350°F (175°C). Ensure the oil is hot before adding the fish, or it will be greasy.
- 5
Fry: Carefully lay the breaded fillets in the hot oil. Fry for 4 to 5 minutes per side. Do not overcrowd the pan. The fish should turn a beautiful golden brown crust.
- 6
Drain and Serve: The fish is done when it is opaque and flakes easily with a fork in the thickest part. Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges and tartar sauce.
Plan it in Listahan
Add Fried Catfish to your week, check it against your household's allergens, and build the shopping list automatically.