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My review
Southern Fried Catfish
Irlynda Smith
"Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together."
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Ingredients
30 m servings 1427 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- Editor's Note
- The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 1427 calories; 78.6 g fat; 131.6 g carbohydrates; 45.7 g protein; 145 mg cholesterol; 800 mg sodium. Full nutrition
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Reviews
Read all reviews 6885 Ratings
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Most helpful positive review
4/27/2009
I personally hate fish of any kind but my boyfriend is a huge fried catfish fan. He said it was the best fried catfish he has ever had! The trick is after you bread the fish let it rest for 5 to...
Most helpful critical review
7/2/2007
2 minutes into frying, the batter came off the catfish. Maybe an egg in the buttermilk mixture would help. (I usually use whole milk and egg)
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4/27/2009
I personally hate fish of any kind but my boyfriend is a huge fried catfish fan. He said it was the best fried catfish he has ever had! The trick is after you bread the fish let it rest for 5 to...
7/2/2007
2 minutes into frying, the batter came off the catfish. Maybe an egg in the buttermilk mixture would help. (I usually use whole milk and egg)
2/7/2010
This was a very easy recipe, It was de-licious- !, I didnt have the buttermilk, just used regular, and it still was a hit at the dinner table
9/13/2010
The breading was crisp, stayed on the fish and the fish was flaky. The only draw back was it was a bit bland. We were expecting a little more zing with the Old Bay, but it didn't deliver. Bei...
4/11/2008
This was really good. The catfish turned out nice and crispy. My whole family enjoyed this recipe. I wouldn't change the recipe at all.
3/19/2011
Batter stayed on the fish which was a plus, but the recipe lacked flavor. Next time I will triple the bay seasoning.
3/2/2012
To sour 1 cup of regular milk, just add a T or two of white vinegar and let sit for 10 minutes. I gave this a 4 because I dredged the fish in flour before wet ingredients. Nice flavor. Don't ...
1/24/2010
this diffantly works but i also suggest adding an egg wash to the buttermilk and water mixture and make sure your grease is hot enough