Southern Fried Catfish

Name: Southern Fried Catfish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 237 milliliters all purpose flour; 0 teaspoons freshly ground black pepper; 1 kilograms US farm-raised catfish fillets, rinsed and thoroughly patted dry; 237 milliliters stone-ground fine cornmeal; 1 teaspoons kosher salt; 177 milliliters low-fat buttermilk; 946 milliliters peanut oil; 1 teaspoon seafood seasoning (recommended: Old Bay); 0 teaspoons hot smoked paprika

Southern Fried Catfish might be just the Southern recipe you are searching for. This main course has 1822 calories, 36g of protein, and 172g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have paprika, pepper, us farm-raised catfish fillets, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Watch how to make this recipe.

Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.

Ingredients you will need

Peanut Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Whisk the cornmeal and flour together in a shallow dish.

Ingredients you will need

Cornmeal

All Purpose Flour

Equipment you will use

Whisk

Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture.

Ingredients you will need

Seafood Seasoning

Catfish Fillets

Kosher Salt

Paprika

Pepper

Equipment you will use

Bowl

Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.

Ingredients you will need

Buttermilk

Cornmeal

Dip

Equipment you will use

Wire Rack

Frying Pan

Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes.

Ingredients you will need

Cooking Oil

Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

Ingredients you will need

Catfish

Equipment you will use

Wire Rack

Frying Pan

Equipment

Ingredients

Servings:

237milliliters

all purpose flour 0teaspoons

freshly ground black pepper 1kilograms

US farm-raised catfish fillets, rinsed and thoroughly patted dry 237milliliters

stone-ground fine cornmeal 1teaspoons

kosher salt 177milliliters

low-fat buttermilk 946milliliters

peanut oil 1teaspoon

seafood seasoning (recommended: Old Bay)0teaspoons

hot smoked paprika

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired 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 Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.