Neely's Memphis-Style Catfish

Name: Neely's Memphis-Style Catfish
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters buttermilk; 907 grams catfish fillets each) skins and bones removed, rinsed and patted dry; 1 teaspoon cayenne pepper; 59 milliliters Creole mustard; 1 Tbsp hot sauce; 1 lemon, juiced; 237 milliliters mayonnaise; 1 Tbsp paprika; 1 teaspoon paprika; 4 servings Peanut oil, for frying; 4 servings Salt and freshly ground black pepper; 1 Tbsp Worcestershire sauce; 237 milliliters yellow cornmeal

Neely's Memphis-Style Catfish might be just the main course you are searching for. This gluten free and pescatarian recipe serves 4. One serving contains 814 calories, 44g of protein, and 55g of fat. Head to the store and pick up paprika, salt and pepper, hot sauce, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. From preparation to the plate, this recipe takes around 27 minutes.

Instructions

Watch how to make this recipe.

Preheat a deep-fryer to 375 degrees F.

Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.

Ingredients you will need

Buttermilk

Hot Sauce

Cornmeal

Ground Cayenne Pepper

Paprika

Equipment you will use

Bowl

Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.

Ingredients you will need

Salt And Pepper

Buttermilk

Cornmeal

Catfish

Drop carefully in the hot oil. Fry for 4 minutes until crisp.

Ingredients you will need

Cooking Oil

Remove to a paper towel lined sheet tray. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Paper Towels

Serve with Remoulade Sauce.

Ingredients you will need

Sauce

Mix all the ingredients in a small bowl.

Equipment you will use

Bowl

Equipment

Bowl

Paper Towels

Ingredients

Servings:

177milliliters

buttermilk 907grams

catfish fillets each) skins and bones removed, rinsed and patted dry 1teaspoon

cayenne pepper 59milliliters

Creole mustard 1Tbsp

hot sauce 1

lemon, juiced 237milliliters

mayonnaise 1Tbsp

paprika 1teaspoon

paprika 4servings

Peanut oil, for frying 4servings

Salt and freshly ground black pepper 1Tbsp

Worcestershire sauce 237milliliters

yellow cornmeal

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Scarpetta Pinot Grigio. It has 4.2 out of 5 stars and a bottle costs about 13 dollars.