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Tuesday, 17 January 2017 16:05

SouthWind’s Southern Fried Catfish

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  • 1/2 cup buttermilk
  • 1/2 cup water
  • salt and pepper, to taste
  • 1 pound catfish fillets, cut in strips
  • 1 1/2 cups fine cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon seafood seasoning
  • 1 quart vegetable oil for deep frying

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.

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Leslie Bernier

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