Southern cornmeal-crusted catfish
Seasoned catfish fillets dipped in buttermilk, coated with cornmeal and wheat flour, then fried until golden.
Active time35 min
Cooking25 min
Total45 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 900 g skinless boneless farmed catfish fillets
- 120 ml plain unsweetened buttermilk
- 80 g wheat flour
- 1000 ml refined peanut oil for frying
- 0.5 g hot smoked paprika
- ≈ ¼ tsp ground black pepper
- 2 g fine salt
- 100 g fine cornmeal, not precooked
- 2 g Old Bay seasoning
Preparation
Check for bones and pat the fillets thoroughly dry. Cut into similarly sized portions. Mix the cornmeal and flour on a plate. Combine Old Bay, salt, paprika and pepper in a bowl, then season both sides of the fish with the mixture. Pour the buttermilk into a shallow bowl. Dip the pieces, let excess drip off, then coat in the cornmeal mixture. Place on a rack and let the coating adhere for 5 min.
900 g skinless boneless farmed catfish fillets120 ml plain unsweetened buttermilk80 g wheat flour0.5 g hot smoked paprika≈ ¼ tsp ground black pepper2 g fine salt100 g fine cornmeal, not precooked2 g Old Bay seasoning- kitchen paper
- knife
- chopping board
- plate
- bowl
- shallow bowl
- rack
- baking tray
During this rest, heat the oil in a deep, high-sided pot to 175 °C, checking with a frying thermometer. Add the fish in small batches without crowding. Fry for about 5–6 min, until the crust is golden and the flesh opaque and easy to flake. Maintain the oil temperature and cook longer if needed for thicker pieces.
1000 ml refined peanut oil for frying- high-sided pot
- frying thermometer
- spider strainer
Lift out the pieces with a spider strainer and place on a clean rack over a tray lined with kitchen paper. Let the oil drain off and serve hot. Discard the buttermilk and flour mixture that touched the raw fish.
- spider strainer
- clean rack
- baking tray
- kitchen paper
Allergens
- Fish
- Gluten
- Milk
- Peanuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration