Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.
- 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
- 1 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.
- 2 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.
- 3 Heat oil in deep fryer to 365 degrees F (185 degrees C).
- 4 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.
- Calories 1427.2
- Carbohydrate 131.6 g
- Cholesterol 145 mg
- Fat 78.6 g
- Fiber 6 g
- Protein 45.7 g
- Saturated Fat 13.2 g
- Sodium 799.9 mg
- Sugar 5.9 g