Southern Fried Catfish

Name: Southern Fried Catfish
Cuisine: American
Ingredients: 1½ cups (360 ml) buttermilk; ¼ teaspoon garlic powder; 1 teaspoon freshly ground pepper; 2 teaspoons kosher salt; ½ cup (65 g) unbleached all-purpose flour; ½ cup (90 g) yellow or white cornmeal; ½ cup (90 g) yellow or white cornmeal; 2 pounds (910 g) skinned catfish fillets; ½ teaspoon hot sauce; Tartar Sauce or ketchup, for serving; Tartar Sauce or ketchup, for serving; Peanut or vegetable oil, for frying; Peanut or vegetable oil, for frying; ⅛ teaspoon cayenne pepper

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

If you are from the South, you know catfish. Once considered food for the poor, it has been become widely popular for its versatility and sweet flavor. In fact, it is the most eaten American fish. Like fried chicken, cheese grits, and sweet tea, fried catfish is a quintessential Southern soul food. Cole slaw makes a great accompaniment.

Ingredients

1½ cups (360 ml) buttermilk
½ teaspoon hot sauce

Americas
United States
Fish course
Pescatarian
California

Method

In a small bowl, whisk the buttermilk and hot sauce together. Place the fillets in a single layer in a 13-by-9-inch (33-by-23-cm) baking dish; pour the buttermilk mixture over the fish. Cover and refrigerate for at least 4 hours or up to 8 hours, turning once or twice.

Preheat the oven to 225°F 110°C)