Ingredients

The following ingredients have 4 Servings
  • 8 Catfish Filet Shanks
  • 2 cups Buttermilk
  • 5 1/2 cups Cornmeal
  • 2 tablespoons freshly ground Black Pepper
  • 2 tablespoons Salt
  • Soybean or Peanut Oil for frying

Instruction

  • Thaw catfish fillets in the refrigerator. Skip this step if the catfish is fresh.
  • Pour oil into a dutch oven or fryer. The oil should be two inches deep. Bring to a boil. It should be approximately 325°F.
  • Combine pepper, salt and cornmeal in a bowl large enough for dredging catfish fillets.
  • Pour buttermilk in a separate bowl.
  • Dip catfish into buttermilk, making certain each side is covered.
  • Press catfish into seasoned cornmeal mixture, then flip and coat the second side.
  • Place catfish on a plate.
  • Repeat dredging process with the remaining catfish fillets.
  • Lower a breaded catfish fillet into hot oil with tongs.
  • Cook each fillet for about 8 minutes, or until the catfish floats to the top and features a golden hue.
  • Serve immediately.