Southern Fried Catfish

Southern Fried Catfish

I use canola oil for frying to lighten up this recipe.

Three Catfish Fillets
A Cup Of Buttermilk
A Tablespoon Of Frank’s Louisiana Hot Sauce
A Teaspoon Of Sea Salt, Divided
¾ Cup Of Yellow Corn Meal
¾ Cup Of All Purpose Flour
½ Teaspoon Of Red Cayenne Pepper
½ Cup Of Canola Oil

Combine the buttermilk, the hot sauce, and ½ teaspoon of sea salt in a large bowl. Whisk well. Add the catfish fillets. Let the catfish marinate in the refrigerator for at least one hour.

Combine the corn meal, the flour, and the sea salt on a large plate. Mix well.

Heat the canola oil on medium high heat in a 14 inch non-stick skillet until the oil begins to smoke slightly. Dredge the catfish fillets in the corn meal/flour mixture until well coated. Shake off the excess. Place the catfish fillets in the hot oil. Cook for about 4-5 minutes on each side until brown and crispy. Drain the fillets on a plate lined with parchment paper.

Serve with fresh lemon wedges or your favorite tartar sauce. If you are not serving the fish right away, you can keep the fillets warm in the oven set at 200 degrees.