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    Catfish: Burk's Farm-Raised Catfish Fry

    Source of Recipe

    From "Southern Living: Recipe Revival"

    Recipe Introduction

    "In 1980, Rome, Georgia, reader Bessie Burk won the National Catfish Fry with her buttermilk-marinated, cornmeal-crusted catfish fillets expertly fried two at a time in hot peanut oil. The ultimate cookware for such crisp golden brown perfection? A deep cast iron Dutch oven that evenly holds the heat and is wide enough to fry without overcrowding."

    List of Ingredients

    ◦ 6 (- to 1-pound) farm-raised catfish fillets
    ◦ 1 cup buttermilk
    ◦ 1 tablespoon ground black pepper
    ◦ 1 teaspoons salt
    ◦ 2 cups self-rising cornmeal mix
    ◦ 1 to 2 quarts peanut oil

    Recipe

    Cut shallow diagonal slices 2 inches apart into thickest portion of the sides of the fish. Place the fish in a large shallow dish. Combine the buttermilk, pepper, and salt; pour over the fish. Cover and chill 8 to 24 hours, turning the fish occasionally.

    Remove the fish from the marinade; discard the marinade. Dredge the fish in the cornmeal mix, pressing to adhere.

    Pour the peanut oil to a depth of 1 inches in a large deep skillet; heat to 370 F. Fry the fish, two fillets at a time, in the hot oil 6 minutes or until golden. Drain on a wire rack over paper towels. Serve immediately.


    Serves 6

 

 

 


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