Fried Catfish Recipe

Name: Fried Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 tablespoon salt; 2 teaspoons ground black pepper; 2 teaspoons ground red pepper; 1 cup buttermilk; 1 large egg; 2 1/2 cups self-rising yellow cornmeal; 1 tablespoon garlic powder; 2 tablespoons dried thyme; 10 (6- to 8-ounce) farm-raised catfish fillets; Peanut oil

Servings: persons

1 cup all-purpose flour
1 tablespoon salt
2 teaspoons ground black pepper
2 teaspoons ground red pepper
1 cup buttermilk
1 large egg
2 1/2 cups self-rising yellow cornmeal
1 tablespoon garlic powder
2 tablespoons dried thyme
10 (6- to 8-ounce) farm-raised catfish fillets
Peanut oil

1
Combine first 4 ingredients in a shallow dish; set aside.
2
Stir together buttermilk and egg in a bowl; set aside.
3
Combine cornmeal, garlic powder, and thyme in a zip-top freezer bag.
4
Dredge catfish in flour mixture, and dip in buttermilk mixture, allowing excess to drip off. Place catfish in cornmeal mixture; seal bag, and shake to coat.
5
Pour oil to a depth of 1 1/2 inches into a large cast-iron skillet; heat to 360u00b0. Fry catfish, in batches, 3 minutes on each side or until golden. Drain on wire racks over paper towels, and serve immediately.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 tablespoon salt, 2 teaspoons ground black pepper, 2 teaspoons ground red pepper, and more.

Yes, Fried Catfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Catfish

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