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    Southern Fried Catfish

    Source of Recipe

    From "Country Cooking From a Redneck Kitchen" by Francine Bryson

    List of Ingredients

    • cup buttermilk
    • tsp cider vinegar
    • 6 skinless catfish fillets (6 to 8 ounces each)
    • Peanut or vegetable oil, for deep-frying
    • 3 Tbsp all-purpose flour
    • cup cornmeal
    • 1 tsp paprika
    • 1 tsp salt
    • tsp black pepper
    • tsp granulated garlic
    • tsp onion powder
    • tsp Old Bay seasoning
    • tsp cayenne pepper


    1. In a large bowl or rectangular baking dish, whisk together the buttermilk and cider vinegar. Add the fish fillets, turning to coat with the mixture. Let sit for 30 minutes to soften the fish.

    2. Pour oil to a depth of 4 inches into a Dutch oven or deep pot and heat over medium-high heat to 350F. Test with a dash of flour - if the flour sizzles on contact, the oil is ready. Meanwhile, in a shallow pan, whisk together the flour, cornmeal, paprika, salt, black pepper, granulated garlic, onion powder, Old Bay, and cayenne.

    3. Remove the fish one piece at a time from the buttermilk mixture and then coat both sides of the fillets in the flour mixture. Fry the fish fillets in batches in the hot oil until golden brown, 3 to 4 minutes per side. Drain the fried fillets on paper towels. Serve hot.

      Serves 6




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