Pan-Fried Mississippi Farm-Raised Catfish
Cornmeal-crusted, pan-fried catfish from the Delta towns that turned Mississippi into the nation's leading farm-raised catfish producer.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 20
- carbs
- 22
- protein
- 28
- calories
- 390
Instructions
- 1
Place the catfish fillets in buttermilk. Let them soak for at least 20 minutes.
- 2
Mix the cornmeal, flour, cayenne, salt, and black pepper in a shallow dish.
- 3
Pour about 1/2 inch of oil into a cast-iron skillet. Heat it over medium-high heat on the stovetop.
- 4
Lift the catfish from the buttermilk and let excess drip off. Coat it completely in the cornmeal mixture.
- 5
Fry the fillets in the hot oil for 4 to 5 minutes per side. Cook until golden brown and crisp.
- 6
Place the fried catfish on a wire rack or paper towels to drain.
- 7
Sprinkle a little extra salt over the fish while it is still hot.
- 8
Serve right away with lemon wedges.
Chef's tips
Soaking in buttermilk mellows strong flavors and helps the coating stick. Keep your oil at a steady medium-high heat so the crust browns without overcooking the fish.
Storage
Refrigerate leftovers up to 2 days in an airtight container.
Reheating
Reheat in a 375°F oven on a wire rack to keep the crust crisp.
Common mistakes to avoid
- •Using oil that is not hot enough, which makes the fish greasy
- •Skipping the buttermilk soak, which leaves a stronger fishy flavor
Serving suggestions
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