Ingredients
Scale
- 1 – 2 pounds, catfish filets (I prefer to cut into nuggets)
- 2/3 cup, cornmeal
- 1/4 cup, flour
- 1 1/2 teaspoon, seasoning sale
- 1/2 teaspoon, lemon pepper seasoning
- 1/4 teaspoon, paprika
- 1/4 teaspoon, creole seasoning
- 1/4 teaspoon, seasoned pepper
- 1/4 teaspoon, old bay
- 2 eggs
- 1/2 cup, buttermilk
- 2 teaspoons, tabasco sauce
Instructions
- Combine the eggs, buttermilk and hot sauce in a large bowl. Whisk egg mixture until blended.
- Soak the catfish in the egg mixture.
- In a separate bowl combine all the dry ingredients and mix well.
- Dredge the catfish in the cornmeal mixture until coated. Shake off any excess.
- Heat your vegetable or canola oil in a cast iron skillet over medium heat.
- Note: Oil should be hot enough to sizzle if you splash water.
- Fry the catfish in small batches and prevent crowding in the pan.
- Cook for approx 10-15 minutes until the catfish reaches an internal temp or 145*
- Rest the cooked catfish on a wire cooling rack.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Cuisine: Soul Food
Keywords: catfish, fish
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