Cornmeal adds the perfect crunch to this classic fried catfish.
Fried Catfish with Fried Bread-and-Butter Pickles
Serves: 6 servings
Ingredients
- 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
Instructions
- 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.
Wow, that sounds so good! I’ve never tried either fried, but it sounds amazing, especially if you used Bubbies bread and butter pickles- those are the best!