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. Serve this flavorful fried catfish with coleslaw and hushpuppies, along with fries and your favorite Tartar Sauce. Or, try Remoulade Sauce with this delicious fried fish.
- 3 cups canola oil (or as needed to reach 1/4-inch depth)
- 4 to 6 catfish fillets, about 4 ounces each
- 1 teaspoon Creole or Cajun seasoning (may substitute your favorite seasoned salt blend)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 cup buttermilk
- Pour about 1/4-inch of canola oil in a large heavy skillet. Place over medium heat and heat until hot.
- Sprinkle the fish fillets lightly with Creole seasoning, salt, and pepper.
- In a wide bowl, combine the cornmeal and flour.
- Pour the buttermilk into a bowl. Dip the fish into the buttermilk to coat, then coat with the cornmeal mixture.
- Arrange in the not oil and cook slowly 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.
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