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Ingredients
- 2 cups buttermilk
- 4 cups coarse yellow cornmeal
- 4 cups crushed cornflakes 1 tablespoon salt
- 1 tablespoon pepper
- 1-1/2 teaspoons garlic powder
- 8 (8-ounce) catfish fillets canola oil for deep-frying lemon wedges and tartar sauce, for serving
- Pour the buttermilk into a shallow bowl.
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Recipe Info
Category : Seafood
Rating : 0
Contributor : marc
Print Recipe
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Directions
In another shallow bowl, combine the cornmeal, cornflakes, salt, pepper and garlic powder.
Set the oven to warm. Line a baking sheet with a brown-paper bag or paper towels.
Dip the catfish fillets into the buttermilk, and then dredge them in the seasoned cornmeal, patting the mixture on with your fingers to coat the fillets well.
Heat 2 to 3 inches of oil in a Dutch oven to between 325 F and 350 F. Using tongs, carefully lower the catfish fillets into the oil, two at a time. Keep an eye on the temperature of the oil as you work, and adjust the heat to keep it constant. Fry until a deep golden brown. The tail ends will curl up and turn slightly darker than the rest of the fish. This should take 8 to 10 minutes.
Remove from pan and drain on the prepared baking sheet, keeping them warm in the oven. Repeat with remaining fillets.
Serve with lemon wedges and tartar sauce.
Yield: 8 servings
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