SOUTHERN FRIED CATFISH

SOUTHERN FRIED CATFISH

Ingredients

yield: 3 to 4 servings (except in my family you can cut the number of servings in half)

Fried foods are not greasy if they’re cooked right. Properly cooked fried catfish will have a crunchy, not soggy, breading and tender, creamy meat. To ensure the breading stays crispy after cooking, place the fish on a cooling rack instead of paper towels. Soaking in buttermilk takes away any hint of a muddy flavor that’s sometimes found in catfish.

1 pound catfish fillets

1 cup buttermilk

1 1/2 cups medium ground corn meal

1/2 cups self-rising flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cayenne pepper

Instructions

See next page