Thursday, January 30, 2014

RECIPE: Southern Style Deep Fried Catfish

Southern Style Deep Fried Catfish

Submitted by: Rick Beach

½ Cup Buttermilk
½ Cup Water
¼  tsp Salt
¼ tsp ground Black Pepper
1lb Catfish cut in strips
1 ½ Cups fine Cornmeal
½ Cup Flour
1/2 tsp dried parsley flakes (Cilantro works too)
1 tsp Seafood Seasoning (I use  “Emeril’s All Natural Bayou Blast”)
Enough vegetable oil for deep frying

In Bowl mix the buttermilk, water, salt, pepper.  Pour into flat glass baking dish just large enough to hold all catfish strips.  Lay the fish strips in one layer into the buttermilk mixture. Turn to coat all sides.  Cover with plastic wrap and marinate in the fridge for about an hour.

In an old bread loaf bag or equivalent size combine the cornmeal, flour, seafood seasoning and parsley flakes.  Add catfish pieces a couple at a time.  Rotate bag several times to coat the fish pieces. 

Heat oil to 365°F

Deep fry the coated catfish pieces until golden brown.  Fish should be slightly crispy on the outside.  Drain on paper towels to remove excess oil.

Are you interested in making your own buttermilk?  Or don't have any on hand or time to wait?   Don't give up, you can make a quick buttermilk substitute. 

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