Ohio River Catfish Fry
Cornmeal-crusted catfish fillets fried until crackling crisp, a fixture of fish fries along Indiana's Ohio River communities.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Deep skillet or fryer
- •Shallow dish for dredging
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 26
- carbs
- 22
- protein
- 30
- calories
- 430
Instructions
- 1
Soak the catfish fillets in buttermilk in the refrigerator for at least 30 minutes.
- 2
Mix the cornmeal, flour, cayenne, salt, and pepper in a shallow dish.
- 3
Heat oil in a deep skillet to 365°F.
- 4
Lift the catfish from the buttermilk and let the extra drip off. Coat the fish completely in the cornmeal mixture.
- 5
Fry the fillets for 4-5 minutes per side. Cook until golden brown and cooked through.
- 6
Place the fish on a wire rack to drain.
- 7
Serve hot with lemon wedges.
Chef's tips
Soaking the catfish in buttermilk for at least 30 minutes softens any strong flavor and helps the crust stick.
Storage
Best eaten fresh; refrigerate leftovers up to 2 days.
Reheating
Reheat in a 400°F oven on a wire rack for 8-10 minutes to keep the crust crisp.
Common mistakes to avoid
- •Skipping the buttermilk soak, which leaves a stronger fishy flavor.
- •Frying at too low a temperature, which makes the crust greasy.
Serving suggestions
Cooked Ohio River Catfish Fry?
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