Ingredients

The following ingredients have 4 Servings
  • 4 catfish fillets (skinless, boneless, and about ½ to ¾ inches thick)
  • 2 cups buttermilk
  • 1 ¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon Creole seasoning (I like Zatarains)
  • 1 teaspoon kosher salt
  • 1 quart peanut oil

Instruction

  • Pour the buttermilk into a shallow container or large sealable plastic bag and add the fillets. Allow them to soak for about 30 minutes.
  • While the fillets are soaking, place the cornmeal, flour, Creole seasoning, and salt in a large shallow pie plate or bowl and use a whisk or fork to combine.
  • Take a fillet and let any excess buttermilk drain off, then dredge in the cornmeal mixture. Make sure the entire fillet is coated. Place on a wire rack to rest. Repeat with the other fillets.
  • Place a cast-iron skillet or Dutch oven over medium-high heat and add the peanut oil.
  • Use a candy or deep-fry thermometer to test the oil temperature and bring it up to 375-degrees. When the oil has reached the correct temperature, carefully add the first fillet, if the temperature drops, wait until it has come back up before adding another fillet. Do not crowd the fish and only cook one or two fillets at a time. Keep the temperature at 375-degrees by increasing or decreasing the heat.
  • Let the fish fry for two to three minutes or until they are floating and golden brown.
  • Use a spider skimmer or fish spatula to remove the fillets from the oil. Place on a wire cooling rack to drain. Repeat with the other fillets.
  • Serve immediately with catsup, tartar sauce, remoulade sauce, or cocktail sauce.