Crispy Southern Catfish Strips
Crispy catfish strips, marinated in buttermilk, coated in seasoned cornmeal, fried golden brown.
Equipment
- Deep Fryer
Ingredients
- - 1/2 cup buttermilk
- - 1/2 cup water
- - Salt and pepper to taste
- - 1 pound catfish fillets sliced into strips
- - 1 1/2 cups fine cornmeal
- - 1/2 cup all-purpose flour
- - 1 teaspoon seafood seasoning e.g., Old Bay™
- - 1 quart vegetable oil for deep frying
Instructions
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour into a flat pan, place fillet strips in a single layer, turning to coat. Let marinate.
- In a 2-gallon resealable plastic bag, combine cornmeal, flour, and seafood seasoning. Add fillet strips, coat evenly by tumbling gently.
- Heat oil in a deep fryer to 365°F (185°C).
- Fry fillet strips in hot oil until crisp and golden, about 3 minutes. Work in batches to avoid overcrowding. Drain on paper towels.
Notes
- Ensure oil is at the right temperature to achieve crispy texture.
- Use fresh catfish for best flavor and texture.
- Serve with tartar sauce or remoulade for a classic Southern touch.
- Use fresh catfish for best flavor and texture.
- Serve with tartar sauce or remoulade for a classic Southern touch.