Southern Fried Catfish Recipe - Southern.Food.com

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Southern Fried Catfish

By Oolala on March 29, 2007

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Ingredients:

Servings:

1 cup buttermilk
3/4 cup beer, do NOT use dark beer
2 lbs catfish fillets, split down the middle
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup rice flour
1 tablespoon paprika
2 tablespoons salt
2 tablespoons fresh ground black pepper
peanut oil (for frying)

Change Measurements: US | Metric

Directions:

Prep Time: 25 mins

Total Time: 3 hrs

1 Combine buttermilk and beer in a nonreactive bowl.
2 Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
3 Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
4 Drain fillets and toss them lightly in the breading mixture to coat them.
5 Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
6 Preheat the oven to 200 degrees F.
7 On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
8 Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
9 Remove the fillets with a slotted spoon and place them on paper towels to drain.
10 Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
11 Work quickly so that they don't get overdone and serve immediately.

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About This Recipe

Southern Fried Catfish

By Oolala

on March 29, 2007
ID #219581

From Louis Osteen's Charlston Cuisine, Recipes from a Lowcountry Chef." His restaurant is Louis's in Charlston. This has buttermilk, flour, cornmeal, rice flour, beer, some spices and is fried in peanut oil. Can use 8 (4 oz. each) fillets or 4 (8 oz. each) fillets. You need 2 hours of marinating and then 3o minutes chilling so prepare accordingly. I can't wait to try this!

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