crispy fried catfish fillets served with fresh lemon and parsley
NOTE: If you like catfish, you will love this crispy fried version. The fish is very light and tender on the inside and cornmeal crisp on the outside. Marinate in buttermilk and hot sauce if time permits for 2 hours, or just coat and fry. Wonderful!
Ingredients:
- 6 medium catfish, cleaned and dressed
- 1 cup buttermilk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup hot sauce
- 2 1/3 cups self-rising yellow cornmeal, fine-grind
- 1/2 teaspoon paprika
- Crisco vegetable shortening
- salt
- lemon wedges
Cuisine: Country
Yield: Serves 6
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(No Ratings Yet)Loading...Instructions:
- Rinse catfish in cool water and drain. Place the catfish in a 13 by 9-inch shallow pan with buttermilk, salt, pepper, and hot sauce.
- Place cornmeal and paprika in a large shallow dish. Dip the catfish in buttermilk mixture and roll it in the cornmeal until both sides are well coated.
- In large cast-iron skillet, pour shortening to 1/2 inch. Fry the catfish in the hot oil (350 to 375 degrees) for about 3 to 4 minutes on each side, turning once or twice. The catfish should turn a golden brown. If browning too fast, turn heat down. Sprinkle lightly with salt during frying. Drain on paper towels. Serve catfish on a large platter garnished with lemon wedges. Serves 6.