Ingredients for Catfish Salt And Pepper Catfish
- 1 cup buttermilk
- 1 pound catfish fillets
- Cornmeal
- Flour
- Sea Salt
- Black Pepper
- Vegetable Oil
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How to Make Catfish Salt And Pepper Catfish
- In a 2-quart baking dish, pour 1 cup buttermilk.
- Add catfish fillets to the buttermilk and marinate for 15 minutes.
- Pour 2 inches of vegetable oil into a 12-inch cast iron skillet.
- Heat the oil to 375°F (190°C) using an instant-read thermometer.
- In a large zip-top bag, combine 1/2 cup all-purpose flour, 2 tablespoons salt, 1 tablespoon black pepper, and 1 teaspoon cayenne pepper (optional). Seal the bag and shake well to mix.
- Remove catfish fillets from the buttermilk, allowing excess to drip off.
- Add the fillets to the zip-top bag with the seasoned flour mixture. Seal and gently shake until fillets are evenly coated.
- Carefully place the coated fillets into the hot oil, ensuring not to overcrowd the skillet.
- Fry the catfish for approximately 5 minutes per side, or until golden brown and cooked through.
- Remove the catfish from the skillet and place on a wire rack or paper towels to drain excess oil.
- Serve immediately and enjoy your delicious Crispy Carolina Catfish!
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
25g
Fat
33g
Carbs
26g
