Season catfish then submerge in buttermilk. Chill, covered, for at least 1 hour, to marinate.
Remove catfish fillets from buttermilk and discard marinade. Combine breadcrumbs with cornmeal, herbs and spices. Dredge fish fillets lightly in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
Heat vegetable oil to 350\u00b0F. Fry fish fillets in oil until golden brown. Drain on paper towels. Serve.
Cut the catfish fillets into finger or nuggets.
Mix together the buttermilk, paprika, cayenne, onion, and garlic powder.
Mix together the flour and yellow cornmeal.
Dip the catfish into the buttermilk mixture and then dredge in the flour/cornmeal mixture.
Deep fry until golden.
Mix all Sauce ingredients (ranch dressing through lime juice) together and refrigerate. This sauce double very easy.
Serve Sauce with Catfish.
ogether buttermilk and hot sauce in a large bowl. Add catfish. Cover
bowl combine the mayo, buttermilk, lemon rind, lemon juice, dill
hallow dish; dip fillets in buttermilk, dredge through flour mixture.
refrigerate 1-2 hours.
CATFISH:
Soak fillets in 1
aking dish; place fillets in buttermilk and allow to marinate for
Dry your catfish filets with paper towels.
Place catfish fillets in buttermilk in shallow dish. Refrigerate 30 minutes.
Remove catfish from milk; sprinkle with salt.
Dip in cornmeal to coat both sides.
Heat oil in a large skillet over moderately high heat.
Add catfish.
Reduce heat to moderate; turn fish over carefully; cook 3 minutes or until browned and cooked through.
Carefully transfer to serving plates.
1.Stir together mayonnaise, buttermilk, lemon rind, lemon juice, dill,
ake Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot
In a medium bowl, place catfish fillets in buttermilk. Cover, and marinate in the refrigerator 45 minutes.
In a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. One at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture.
Heat oil in a large, heavy skillet over medium heat. Fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. Drain on paper towels.
nd undesirable bits, lightly dry catfish.
Mix the corn meal
Fish:
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.
Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
Sauce:
Mix all the ingredients in a small bowl. Serve with the catfish.
br>In a bowl combine buttermilk and egg. Mix well and
Fillet and clean catfish (removing all dark meat); soak in buttermilk or milk for 1-2 hrs; drain well.
Spinkle fish with salt, pepper, and herbs.
Dredge in corn meal and flour mixture.
Cook in a small skillet of 1/2 cup oil, being careful not to overcrowd fillets, probably cooking in two batches.
Fry about 6-8 minutes, watching closely so as not to burn, turn once.
Serve with a lemon wedge if desired.
Combine buttermilk and beer in a nonreactive bowl.
Add the catfish fillets
eep warm.
To make catfish: Heat six inches of oil
Combiner buttermilk and hot sauce in a
anilla, beating well. Stir together buttermilk and food color. Mix flour