Southern Fried Catfish

1. 1

   Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer.

2. 2

   Adjust the heat to maintain the temperature.

3. 3

   Whisk the cornmeal and flour together in a shallow dish.

4. 4

   Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl.

5. 5

   Season the catfish fillets evenly on both sides with the spice mixture.

6. 6

   Pour the buttermilk into another shallow dish.

7. 7

   Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off.

8. 8

   Coat both sides of the fillets in the cornmeal mixture.

9. 9

   Set the coated fillets on a cooling rack and let rest for 5 minutes.

10. 10

    Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes.

11. 11

    Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan.

12. 12

    Repeat method with remaining fillets.

13. 13

    Arrange the catfish on a serving platter and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.