Catfish: Burk's Farm-Raised Catfish Fry
Source of Recipe
From "Southern Living: Recipe Revival"
"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 (¾- to 1-pound) farm-raised catfish fillets
◦ 1 cup buttermilk
◦ 1 tablespoon ground black pepper
◦ 1½ teaspoons salt
◦ 2 cups self-rising cornmeal mix
◦ 1½ to 2 quarts peanut oil
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 1½ 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.