Southern Fried Catfish
What You Need
1 cup buttermilk
1 pound catfish filets, cut diagonally into strips about 2 inches wide
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for pan frying
Combine buttermilk, paprika, cayenne, salt, and pepper in an 8 x 8-inch nonreactive dish. Rinse fish, pat dry with a paper towel, then add to the buttermilk. Let fish marinate in the refrigerator for 45 minutes to an hour.
Combine cornmeal and flour in a dish or plate.
Drain catfish and discard buttermilk. Toss filets lightly, one at a time, in breading mixture to coat them. Place breaded fish carefully on a baking sheet lined with waxed paper.
Pour oil about 1/2 to 1 inch deep in a heavy skillet. Heat oil to medium high temperature. Slowly add filets and fry them about 3 to 4 minutes on each side, or just until they are golden brown.
Remove each filet with a slotted spoon and place on a paper towel to drain. Serve immediately once filets have drained. Makes 2 to 4 servings.