“Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.”
I personally hate fish of any kind but my boyfriend is a huge fried catfish fan. He said it was the best fried catfish he has ever had! The trick is after you bread the fish let it rest for 5 to 10 minutes. This way you wwill not have problems with the breading falling off!
Fried cat fish conjures thoughts of finger-licking goodness and crispy crunch in every bite. When I bought these fish fillets at the market my intention was to bake them with garlic and salt.But I would not stop thinking about fried fish, buckets of fish with hush puppies, dipped in tartar sauce… that did it for me – sometimes nothing can satisfy that desire. Catfish is a popular dish down South, and for good reason. Most of the farm-raised catfish in the United States comes from Arkansas, Alabama, Louisiana, and Mississippi. And although it can be prepared in a variety of ways, frying in a cornmeal coating is the most traditional. You will find fried catfish at the local fish fry, at that hidden fish shack, and even in a few skillets riverside after reeling one in. There is no logical explanation why the thought of frying catfish makes me feel like I’ve just stepped onto the set of an old TV show about a hillbilly family that moved to Beverly Hills – go figure. I liked the show. Although I don’t remember Granny “fryin up a mess o’ catfish”, she probably did. It’s as Southern as fried chicken, especially in the Deep South, and a piece of fried heaven when done right. This authentic recipe, so perfectly seasoned and deep fried to golden perfection for a light, crispy outside and juicy, tender inside, will make you realize how much you’ve been missing out. Because it’s really darn good!
“FRIED CATFISH IS A SOUTHERN TRADITION, ALONG WITH BUTTERMILK HUSH PUPPIES AND BUTTERMILK COLESLAW. TRY THESE TRADITIONAL FOODS TOGETHER.”
Eight 5- to 6-ounce catfish fillets, skin removed
Crab boil seasoning (recommended: Old Bay)
4 cups all-purpose flour
1 cup cornmeal
Oil, for frying
Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal.
Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done.
Drain on paper towels.