In or Out Fried Catfish
Serves: 24 fillets
 
Ingredients
  • 24 (6-ounce) catfish fillets
  • 2 cups buttermilk
  • 3 cups cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 3 teaspoons red pepper
  • Vegetable oil
Instructions
  1. Place the fillets in a large zip-top plastic bag and add the buttermilk. Seal well and let marinate at room temperature 30 minutes.
  2. Meanwhile, in a shallow dish, combine the cornmeal, flour, salt and pepper, blending well.
  3. Pour the oil to a depth of 2 inches in a deep fryer over medium-high heat. Heat the oil to 350 degrees.
  4. Drain the fillets from the buttermilk. Dredge in the cornmeal mixture, coating well. Carefully drop in the hot oil and fry until they float to the top and are golden brown, around 4 minutes. Drain on paper towels and repeat with the remaining fillets. Serve hot.
Notes
Note: For inside frying, heat the oil at a depth of 1 inch in a large, cast iron skillet and follow the same instructions as above. Cut the amount of everything in half.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/summer-pairings/