Fried Catfish: Fried catfish prepared in the way typical of the American South.

Certainly! Fried catfish is a Southern favorite for its crispy outside and soft, flaky inside. A simple fried catfish recipe:

Ingredients: Cleaning and drying catfish fillets Cornmeal (coating) All-purpose flour (coat) Salt and black pepper (to taste) Optional Cajun spice adds flavor Soak catfish in buttermilk Fryable vegetable oil

Instructions: Fillets of catfish should be rinsed under cold water and dried with paper towels. Salt and black pepper both sides of the catfish fillets. For more spiciness, add Cajun seasoning.

Soak in buttermilk: Submerge catfish fillets in buttermilk in a bowl. Soak them for 30 minutes. This softens fish and adds tang. Prepare coating: In a separate bowl, mix cornmeal and all-purpose flour 1:1. Mix with a touch of salt and pepper.

Remove the catfish fillets from the buttermilk and dredge them in the cornmeal-flour mixture, coating both sides evenly. Help the coating stick by pressing it on the fillets.

Heat vegetable oil to 350-375°F (175-190°C) in a big skillet or deep fryer. Fry the catfish: Carefully insert the breaded catfish fillets into the hot oil, a few at a time, depending on pan or fryer size. Fry till golden brown on both sides, 3-5 minutes per side, depending on thickness.

Drain excess oil: Remove fried catfish with a slotted spoon or tongs. To absorb oil, place them on a paper towel-lined platter.

Serve: Serve hot fried catfish with coleslaw, hushpuppies, or fries. A squeeze of lemon or tartar sauce adds flavor.

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