Cornmeal adds the perfect crunch to this classic fried catfish.
Fried Catfish with Fried Bread-and-Butter Pickles
Serves: 6 servings
- 2 cups whole buttermilk, divided
- 2 teaspoons hot sauce, divided
- 3 cups plain white or yellow cornmeal
- 1 cup all-purpose flour
- 11⁄2 tablespoons kosher salt
- 11⁄2 teaspoons garlic powder
- 11⁄2 teaspoons paprika
- 1 (24-ounce) jar bread-and-butter pickle slices, drained
- Vegetable oil, for frying
- 6 (6-ounce) catfish fillets
- Lemon wedges
- In a medium bowl, combine 1 cup buttermilk and 1 teaspoon hot sauce. In a large, shallow dish, whisk together cornmeal, flour, salt, garlic powder, and paprika. Working in batches, dip pickle slices into buttermilk mixture, then into cornmeal mixture, shaking off excess. Discard buttermilk mixture; reserve remaining flour mixture.
- In a large cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°. Fry pickles in batches until golden brown, about 2 minutes, turning occasionally. Remove with a slotted spoon, and let drain on paper towels.
- Discard buttermilk mixture. In same bowl, combine remaining 1 cup buttermilk and remaining 1 teaspoon hot sauce. Repeat procedure with fish; cook until golden brown, about 4 minutes, turning occasionally. Let drain on paper towels. Serve with fried pickles and lemon wedges.