New Orleans Fried Catfish Recipe


  • Oil for frying, about 1 quart
  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour*
  • 1 teaspoon creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 6 catfish fillets, rinsed and patted dry
  • 3/4 cup buttermilk*


  • Heat oil in an exceedingly 5-6 quart dutch kitchen appliance (or fryer) till the temperature reaches 350F, ensuring to regulate the warmth to keep up the temperature.
  • in an exceedingly shallow dish, large enough for the fish items, sift the meal and flour.
  • in an exceedingly tiny bowl, mix the creole seasoning, salt, smoke-cured paprika, and black pepper. Season catfish on either side with the seasoning mixture.
  • Place milk in an exceedingly shallow dish.
  • Dip every seasoned fish filet within the milk, flipping it once to coat either side. enable excess milk to drip off and progress to meal mixture. Flip the fillet to coat the opposite aspect with meal mixture. Transfer to a wire cooling rack whereas you repeat the method with remaining fillets.
  • Gently, add the fillets, two at a time, to the recent oil and fry till golden brown, regarding vi minutes.
  • take away the deep-fried fillets to a cooling rack whereas you fry remaining fillets.
  • Serve immediatly.


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