Salt and Pepper Catfish
Growing up close to the South Fork River in North Carolina this is a traditional favorite. With a side of Hush Puppies and Coleslaw this is a hard to beat combo.
Salt and Pepper Catfish
1 cup buttermilk
4 catfish fillets, about 6 ounces each
Vegetable, peanut or corn oil for frying
1 cup self-rising cornmeal
1/2 cup self-rising flour
1 teaspoon salt (See Note)
2 tablespoons black pepper, preferably coarsely, freshly ground
1. Place buttermilk in a bowl; add catfish and soak up to 30 minutes. Meanwhile, in a large deep saucepan, add oil to a depth of 2 inches and heat to 375 degrees (a little above medium heat).
2. Mix flour, cornmeal, salt and pepper in a paper or plastic bag. (A resealable bag cuts down on the mess.) Remove fillets from buttermilk, allowing excess liquid to drain off. Place fillets in bag and shake to coat well.
3. Gently shake off any excess coating and fry fish in the hot oil until golden brown on both sides, 4 to 6 minutes on each side. (Do not crowd the fish; if pan is small, cook the fish in batches.) Drain brown paper bag or paper towels and serve immediately.
Makes 4 servings.
Note: Because the self-rising cornmeal and flour contain some salt, the additional 1 teaspoon salt may be omitted, if desired
Salt and Pepper Catfish
1 cup buttermilk
4 catfish fillets, about 6 ounces each
Vegetable, peanut or corn oil for frying
1 cup self-rising cornmeal
1/2 cup self-rising flour
1 teaspoon salt (See Note)
2 tablespoons black pepper, preferably coarsely, freshly ground
1. Place buttermilk in a bowl; add catfish and soak up to 30 minutes. Meanwhile, in a large deep saucepan, add oil to a depth of 2 inches and heat to 375 degrees (a little above medium heat).
2. Mix flour, cornmeal, salt and pepper in a paper or plastic bag. (A resealable bag cuts down on the mess.) Remove fillets from buttermilk, allowing excess liquid to drain off. Place fillets in bag and shake to coat well.
3. Gently shake off any excess coating and fry fish in the hot oil until golden brown on both sides, 4 to 6 minutes on each side. (Do not crowd the fish; if pan is small, cook the fish in batches.) Drain brown paper bag or paper towels and serve immediately.
Makes 4 servings.
Note: Because the self-rising cornmeal and flour contain some salt, the additional 1 teaspoon salt may be omitted, if desired
