Catfish Fry Recipe
Do you think you need to frequent a restaurant for Catfish Fry, when you can make it at home? How long will you deprive yourself of Catfish Fry? Go ahead and try it now.
Ingredients
6 (12- to 16-ounce) pan-dressed catfish '
1 cup buttermilk
2 tablespoons salt
1 tablespoon pepper
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour Vegetable oil
Directions
Score both sides of each fish diagonally; making slits approximately 1/8-inch deep.
Place fish in a large shallow dish; set aside.
Combine buttermilk, salt, and pepper; stir well.
Pour buttermilk mixture over fish.
Cover and refrigerate at least 4 hours, turning fish occasionally.
Combine cornmeal and flour in a shallow container; set aside.
Remove fish from buttermilk mixture; dredge in cornmeal mixture.
Fry fish in deep hot oil (375°) until golden brown.
Drain well.
Place fish in a large shallow dish; set aside.
Combine buttermilk, salt, and pepper; stir well.
Pour buttermilk mixture over fish.
Cover and refrigerate at least 4 hours, turning fish occasionally.
Combine cornmeal and flour in a shallow container; set aside.
Remove fish from buttermilk mixture; dredge in cornmeal mixture.
Fry fish in deep hot oil (375°) until golden brown.
Drain well.
