There is something to be said about simple Southern cooking… the word would be delicious. Some many times will you go to some new fangled restaurant and they have to have some specialty flair to every dish. Mac and Cheese with eight different cheese from Europe or a half of chicken that has more seasonings on it than a kitchen has in it! Enough! Sometimes the simpler things are all that we really want. In that respect, Rocky has decided to share his favorite and easiest way to make the bottom-dwelling delight: Catfish!
Oh and of course Rocky prefers peaNUT oil for when he is frying!
· 4-6 catfish fillets, about 1-2 pounds
· 1 cup milk or buttermilk
· 3/4 cup fine cornmeal
· 1/2 cup flour
· 1 teaspoon garlic powder
· 1 teaspoon black pepper
· 1 teaspoon paprika
· 1/2 teaspoon cayenne
Using whatever preferred oil, fill up a heavy friyng pan with ½” of oil. Turn the heat to Med-High. You will want the oil to be at about 350°F when cooking the catfish.
Soak catfish in milk/buttermilk while oil is heating.
Mix cornmeal, flour and spices together.
Once oil is ready, cover catfish with the breading mix. Make sure to get rid of any excess breading.
Lay one side down for 2-4 minutes (depending on thickness) so it is golden brown. Then flip it and cook the other side in the same manner.
Serve with some tartar sauce and your choice of sides. (Coleslaw never hurt anyone… just saying.) Keep reading for a couple extra tips from Rocky!
I’d shore like to grease my chin with a two pound steak! Giddy-Up!!
One- Use the Better Breader to help get those catfish just right!
Two- Place catfish in oven after frying to help crisp the fish up. (200°F)