Buttermilk Fried Catfish
Catfish is usually fried with a cornmeal coating. For this recipe, the fish is dipped in buttermilk and then dredged in all-purpose flour before frying it.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1 Tbsp. Cajun seasoning
- 1 1⁄2 tsp. salt, divided
- 1⁄2 tsp. ground black pepper
- 2 lbs. catfish filets, bones removed and trimmed
- 2 cups buttermilk
- 1⁄4 cup vegetable oil
- 1 medium lemon, sliced
- In a large shallow, baking dish, whisk together the flour, Cajun seasoning, 1⁄2 teaspoon salt, and pepper.
- Pat fish dry with paper towels. Season both sides with remaining salt.
- Dip both sides of the fish in buttermilk and drain of excess. Dredge both sides in the flour mixture.
- In a large non-stick skillet, heat oil until shimmering. Fry fish in batches, about 5 minutes on each side, until golden and crisp.
- Drain the fish on paper towel–lined plates.
- Serve immediately with slices of lemon.