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Big Mama's Fried Catfish Recipe

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This recipe for Big Mama's Fried Catfish is from The SoRelle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. buttermilk
1/4 tsp. Louisiana Hot Sauce
6 (4- to 6-oz.) catfish fillets
1/3 c. plain yellow cornmeal
1/3 c. masa harina (corn flour)
1/3 c. all-purpose flour
2 tsp. salt
1 tsp. ground black pepper
1 tsp. ground red pepper
1/4 tsp. garlic powder
Peanut oil
Directions:
Directions:
1. Whisk together buttermilk and Louisiana Hot Sauce.
2. Place catfish in a single layer in 13-X 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
3. Combine cornmeal and next 6 ingredients in a shallow dish.
4. Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in a cornmeal mixture, shaking off excess.
5. Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet, heat to 360º.
6. Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to wire rack on a paper towel-lined cookie sheet with lipped edges. Place batch in warm 225º oven until ready to serve.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes frying time
Personal Notes:
Personal Notes:
For an extra-crispy crust, use stone-ground yellow cornmeal. Serve with lemon slices, tarter sauce, and ketchup. The secret to this recipe is maintaining the oil at 360º.

Big Mama would serve this on Friday nights at the Rotan Cafe. This recipe has been modified to accommodate single family meals. She soaked the catfish in buttermilk to get out the "fishy" taste found in natural pond catfish.

 

 

 

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