Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fried catfish. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Fried catfish is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Fried catfish is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have fried catfish using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fried catfish:
- Make ready 2 lbs catfish cut into strips
- Make ready Approximately 3 cups buttermilk
- Make ready 4 eggs
- Take 1-2 tbsp Creole seasoning
- Prepare 2 cups Corn meal
- Take 2 cups Flour
- Take 1 tbsp Baking powder
- Make ready Veg oil for frying
This fried catfish recipe calls for yellow cornmeal, our secret to a crispy, satisfying crust. That classic crunch pairs perfectly with lemon slices and your favorite tartar sauce. Another trick to our best fried catfish recipe? Sprinkle both sides of each catfish with salt and crab boil seasoning.
Instructions to make Fried catfish:
- Soak strips in buttermilk overnight
- Mix flour and baking powder together
- Mix eggs and 1 cup buttermilk in bowl
- Mix corn meal and Creole seasoning
- Dredge in flour mixture, then egg mixture, then corn meal. Fry in vegetable oil til golden brown
In a separate bowl, combine the flour and the cornmeal. Catfish were readily abundant in the Antebellum South and, due to their status as "bottom feeders," weren't deemed the most stylish dinner staples. Once the South's seafood secret, mild-flavored catfish has gained popularity nation-wide. Simply soak the catfish in milk for an hour before frying to eliminate any leftover fishy taste. The cornmeal crust creates a perfect light and crispy texture.
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