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Aktungbby · 08-05-19, 10:10 AM

Oil for frying, about 1 quart
1 cup finely ground cornmeal
1 cup all-purpose flour*
1 teaspoon creole seasoning
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
6 catfish fillets, rinsed and patted dry
3/4 cup buttermilk*
What do you soak catfish in before frying?
Heat oil in a 5-6 quart dutch oven (or fryer) until the temperature reaches 350F, making sure to adjust the heat to maintain the temperature.
In a shallow dish, big enough for the fish pieces, sift the cornmeal and flour.
In a small bowl, combine the creole seasoning, salt, smoked paprika, and black pepper. Season catfish on both sides with the seasoning mixture.
Place buttermilk in a shallow dish.
Dip each seasoned fish fillet in the buttermilk, flipping it once to coat both sides. Allow excess buttermilk to drip off and move on to cornmeal mixture. Flip the fillet to coat the other side with cornmeal mixture. Transfer to a wire cooling rack while you repeat the process with remaining fillets.
Gently, add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 6 minutes.
Remove the fried fillets to a cooling rack while you fry remaining fillets.
Serve immediatly.The catfish is thin, so it cooks through in the time that it takes the exterior to become a beautiful, crispy golden brown. You don’t have to burn the exterior in order to finish the inside, and you don’t have to transfer the skillet to the oven to finish baking.

The fish will take about 5-7 minutes per side. THE FIRST FISH I CAUGHT AT AGE FIVE WITH A BAMBOO POLE AND PIECE OF BACON FOR BAIT WAS A CATFISH FROM MINNEHAHA CREEK... AND MOM COOKED IT!

08-05-19, 10:10 AM	#3
Aktungbby Gefallen Engel U-666 Join Date: Jul 2013 Location: On a tilted, overheated, overpopulated spinning mudball on Collision course with Andromeda Galaxy Posts: 30,150 Downloads: 24 Uploads: 0	AND LO: AKTUNG GAZED UPON THE BIBLE Oil for frying, about 1 quart 1 cup finely ground cornmeal 1 cup all-purpose flour* 1 teaspoon creole seasoning 1/4 teaspoon salt 1/4 teaspoon smoked paprika 1/4 teaspoon black pepper 6 catfish fillets, rinsed and patted dry 3/4 cup buttermilk* What do you soak catfish in before frying? Heat oil in a 5-6 quart dutch oven (or fryer) until the temperature reaches 350F, making sure to adjust the heat to maintain the temperature. In a shallow dish, big enough for the fish pieces, sift the cornmeal and flour. In a small bowl, combine the creole seasoning, salt, smoked paprika, and black pepper. Season catfish on both sides with the seasoning mixture. Place buttermilk in a shallow dish. Dip each seasoned fish fillet in the buttermilk, flipping it once to coat both sides. Allow excess buttermilk to drip off and move on to cornmeal mixture. Flip the fillet to coat the other side with cornmeal mixture. Transfer to a wire cooling rack while you repeat the process with remaining fillets. Gently, add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 6 minutes. Remove the fried fillets to a cooling rack while you fry remaining fillets. Serve immediatly.The catfish is thin, so it cooks through in the time that it takes the exterior to become a beautiful, crispy golden brown. You don’t have to burn the exterior in order to finish the inside, and you don’t have to transfer the skillet to the oven to finish baking. The fish will take about 5-7 minutes per side. THE FIRST FISH I CAUGHT AT AGE FIVE WITH A BAMBOO POLE AND PIECE OF BACON FOR BAIT WAS A CATFISH FROM MINNEHAHA CREEK... AND MOM COOKED IT! __________________ "Only two things are infinite; The Universe and human squirrelyness?!!