|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 4g||14%|
|Total Sugars 3g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a simple and delicious way to cook catfish, and it works as well over a campfire as it does on the stovetop burner. Feel free to use a seasoning salt blend or Southwest seasoning instead of Creole or Cajun seasoning.
The typical Southern catfish restaurant offers all kinds of fried dishes, but fried catfish is always the star. Fried dill pickles, fried okra, green tomatoes, and jalapeno peppers are commonly found on menus. The fried catfish—and plenty of it—is usually served as a complete dinner with slaw, hush puppies, and French fries. Choose a creamy coleslaw or a lighter slaw, like this Carolina slaw or kale and cabbage slaw.
3 cups canola oil, or as needed to reach 1/4-inch depth
4 (8-ounce) catfish fillets
1 teaspoon Creole or Cajun seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
Gather the ingredients.
Pour about 1/4-inch of canola oil in a large heavy-duty skillet. Place over medium heat and heat until shimmering.
Sprinkle the fish fillets lightly with Creole seasoning, salt, and pepper.
In a shallow bowl, combine the cornmeal and flour. Pour the buttermilk into another shallow bowl.
Dip the fish into the buttermilk to coat, then coat with the cornmeal mixture.
Arrange carefully in the skillet, in batches if necessary, and cook on low heat for about 3 to 4 minutes, until the bottom side is browned. Turn carefully and continue cooking until browned on the other side. Place on paper towels to drain.
Serve with tartar sauce and hush puppies, along with coleslaw and fries. Or, try it with this delicious Remoulade Sauce.
While catfish is traditional for a Southern fish fry, any firm and mild white fish will suffice. Flounder, bass, haddock, and cod are all good alternatives.