Southern Fried Catfish

Marinated in creamy buttermilk, coated with a crispy cornmeal batter, and then deep friend to a golden brown, flaky catfish prepared Southern-style is divine.

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1/2 cup buttermilk

1/2 cup water

salt and pepper, to taste

1 pound catfish fillets, cut in strips

1 1/2 cups fine cornmeal

1/2 cup all-purpose flour

1 teaspoon seafood seasoning, such as Old Bay™

1 quart vegetable oil for deep frying

In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.

In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.

Heat oil in deep fryer to 365 degrees F (185 degrees C).

Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Southern Fried Catfish

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