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Southern Fried Catfish |
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| The original came from Alton Brown's Good Eats. |
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| Ingredients: |
8 oz Catfish fillets, rinsed and thoroughly patted dry
3/4 cup low-fat buttermilk
Italian Bread Crumbs
1 quart peanut oil
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| Procedures: |
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350o, adjusting the heat to maintain the temperature.
Pour the buttermilk into a shallow dish.
Dip each fillet in the buttermilk.
Then coat both sides of the fillets in the breading mixture.
Set the coated fillets on a cooling rack and let rest for 5 minutes.
Gently add the fillets to the hot oil and fry until golden brown, about 5 to 6 minutes.
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| Notes: |
2025-02-08: Served with Mac & Gouda, sautéed cabbage and New Castle Ale.
2023-07-15: Two large filets were fried in Canola oil and served with cauliflower as gratin and Elaine’s tomatoes.
2021-03-20: One filet served with broccoli salad.
2020-09-21: In response my (partial) extraction of #31, Lyd poached the catfish in French Onion Soup; greatly appreciated.
2012-09-12: Added to our cookbook
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04/06/2025
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