Fried Catfish

Fried Catfish
Makes 8 servings
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  1. 8 large catfish fillets
  2. 2 cups whole buttermilk, divided
  3. Peanut oil, for frying
  4. 2 cups yellow cornmeal
  5. 2 cups all-purpose flour
  6. 2 teaspoons seasoned salt
  7. 2 teaspoons ground black pepper
  8. 1 teaspoon hot paprika
  9. 1 large egg, lightly beaten
  1. In a large resealable plastic bag, combine catfish and 1 cup buttermilk. Seal bag, turning to coat. Refrigerate for up to 2 hours.
  2. In a large heavy-bottomed saucepan, pour oil to a depth of 2 1/2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Remove fish from bag, discarding buttermilk. Drain fish well, and pat dry.
  3. In a large bowl, whisk together cornmeal and next 4 ingredients. Divide cornmeal mixture between 2 shallow dishes. In another shallow dish, whisk together egg and remaining 1 cup buttermilk.
  4. Dredge fish fillets in one dish of cornmeal mixture, gently shaking off excess. Dip in egg mixture, allowing excess to drip off. Dredge again in second dish of cornmeal mixture.
  5. Fry fish in batches for 5 to 7 minutes or until golden brown, allowing oil to return to 350° between batches. Let drain on paper towels, and serve immediately.
Paula Deen Magazine