SOUTHERN FRIED CATFISH
yield: 3 to 4 servings (except in my family you can cut the number of servings in half)
Fried foods are not greasy if they’re cooked right. Properly cooked fried catfish will have a crunchy, not soggy, breading and tender, creamy meat. To ensure the breading stays crispy after cooking, place the fish on a cooling rack instead of paper towels. Soaking in buttermilk takes away any hint of a muddy flavor that’s sometimes found in catfish.
Ingredients
- 1 pound catfish fillets
- 1 cup buttermilk
- 1 1/2 cups medium ground corn meal
- 1/2 cups self-rising flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cayenne pepper
