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Low Country Catfish Fry

Serves 4 
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 2 lbs. Catfish Fillet 2 pieces, cut in half to make 4 portions
  • 1 cup buttermilk
  • 1 cup superfine cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoons salt
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dry mustard
  • Peanut Oil or Lard for frying

Instructions

  1. Preheat oven to 200°F and line a large baking sheet with aluminum foil and a wire rack (this will help keep your fried catfish warm while cooking in batches).
  2. Place catfish fillets in a large casserole dish or shallow bowl, add the buttermilk, and gently agitate the fillets until each is completely submerged or covered.
  3. Place cornmeal, flour, salt, celery salt, garlic powder, black pepper, paprika, cayenne, and dry mustard in another casserole dish or shallow bowl, and stir to combine.
  4. Dip the catfish, one piece at a time, in the cornmeal mixture, making sure to thoroughly coat. Gently shake off any excess and set aside while you bread the remaining fillets.
  5. Fill a large, high-sided skillet or dutch oven with approximately 1-inch of oil or lard. Warm over high-heat until the temperature reaches 350°F.
  6. Carefully place 1-2 fillets in the skillet, working in batches to keep the oil nice and hot, and fry for 5-6 minutes, carefully flipping the fillets halfway through, or until golden brown and cooked through.
  7. Transfer the fried catfish to the prepared baking sheet and wire rack and place in the preheated oven while you fry another batch.
  8. Serve the catfish hot with your favorite condiments! We love tartar sauce, cocktail sauce, or a simple squeeze of lemon.