Fried Catfish

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IngredientsFish Fried Catfish with Hushpuppies

  • 1 ½ cups low-fat buttermilk
  • ¼ teaspoon salt
  • ¼ teaspoon ground red pepper (cayenne), or to taste.
  • 4 catfish (10 to 12 ounces each), pan dressed, with heads and tails left on
  • 1 ¼ cups yellow or white cornmeal (in the south, white cornmeal is generally used; in the Midwest, yellow)
  • ¼ cup vegetable oil
  • 2 unpeeled lemons, thinly sliced for garnish

Directions

  1. In a shallow pan large enough to hold the fish in a single layer, combine the buttermilk, salt, and ground red pepper.  Add the fish, cover, and refrigerate for 1 hour, turning once.
  2. Dredge the fish in the cornmeal.  In a large nonstick skillet, heat the oil over moderately high heat.  Add the fish and fry for 4 minutes on each side or until golden and crisp.  We use the Good Grips Fish Turner Click Here
  3. Garnish with lemon slices.

Serve with Hush Puppies.

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Posted in Fish, Fried Catfish, Seafood Tagged with: ,

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