This is a simple and delicious way to cook fried catfish, and it works just as well over a campfire as it does on the stove burner. Feel free to use a seasoning salt mix or a seasoning of your choice instead of a Creole seasoning. Catfish, and plenty of it, is usually served as a complete dinner with salad, and fries.
The typical restaurant offers all kinds of fried fish dishes, but fried catfish is always the star.
- 3 cups canola oil (or as needed to reach 1/4 inch depth).
- 2 to 3 pounds of catfish fillets (about 8 ounces per person).
- 1 teaspoon Creole seasoning (or Cajun seasoning).
- 1 teaspoon salt.
- 1/2 teaspoon pepper.
- 1 1/2 cups cornmeal.
- 1/2 cup all-purpose flour.
- 1 cup buttermilk.
How to prepare the fried catfish fillet:
- Pour about 1/4 inch of canola oil into a large heavy skillet. Place over medium heat and heat until hot.
- Sprinkle fish fillets lightly with Creole seasoning, salt, and pepper.
- In a wide bowl, combine the cornmeal and cornmeal.
- Pour buttermilk into a bowl. Dip the fish in the buttermilk to coat, then coat with the cornmeal mixture.
- Carefully arrange in the oil and cook slowly for about 3 to 4 minutes, until the underside is golden brown. Carefully turn and continue cooking until golden brown 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.