full and content: Life, as told through the story of food.

Life, as told through the story of food.



Fried Catfish

Yield:  4 servings

Total time:  About 35 minutes





Fried Catfish | fullandcontent.com


peanut oil

1 C finely ground yellow cornmeal

1 T sweet smoked paprika

1 T garlic powder

1 tsp Kosher salt

1 C buttermilk

4 catfish filets, halved lengthwise, then cut in half crosswise on a diagonal


1  Pour peanut oil into a stock pot to a depth of about 2" and heat over medium-high heat.

2  Combine the cornmeal, paprika, garlic powder, and salt in a shallow dish and set aside.

3  Pour the buttermilk into a shallow dish and set aside.

4  When the oil is ready (when a drop of water dropped onto the surface sizzles it's ready; if it pops and spews oil reduce the heat), dip the catfish filets into the buttermilk, then into the cornmeal mixture, tossing to coat well.

5  Using tongs, places the filets into the oil, without touching each other. Fry for about 6–8 minutes depending on the thickness of the filets. When the filets have browned and float, remove to a paper towel lined plate and loosely cover with foil. Repeat with any remaining pieces until all the catfish has been fried.

6  Serve with lemon slices and your preferred dipping sauce, such as this Green Chile Tartar Sauce.

NOTES   For a spicy version of this, add a few drops of a habanero sauce (such as Yellowbird) into the buttermilk.



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If you liked them apples, try these on for size:

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