Fried catfish is a Southern icon. This fish is the most popular of all for a family fish fry.
Makes 8 servings
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- 8 large catfish fillets
- 2 cups whole buttermilk, divided
- Peanut oil, for frying
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- 2 teaspoons ground black pepper
- 1 teaspoon hot paprika
- 1 large egg, lightly beaten
- In a large resealable plastic bag, combine catfish and 1 cup buttermilk. Seal bag, turning to coat. Refrigerate for up to 2 hours.
- 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.
- 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.
- 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.
- 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.
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