Burk's Farm-Raised Catfish Fry

- Photo: Iain Bagwell; Styling: Claire Spollen
Photo: Iain Bagwell; Styling: Claire Spollen
Active time: 25 minutes
Total time: 8 hours 25 minutes
Yields: Serves 6 (serving size: 1 fillet)


6 (3/4- to 1-lb.) farm-raised catfish fillets

1 cup buttermilk

1 tablespoon black pepper

1 1/2 teaspoons salt

2 cups (about 8 2/3 oz.) self-rising cornmeal mix

1 1/2 to 2 qt. peanut oil

How to Make It

Cut shallow diagonal slices 2 inches apart into thickest portion of both sides of fillets. Place fillets in a large shallow dish.

Stir together buttermilk, pepper, and salt; pour over fillets. Cover and chill 8 to 24 hours, turning fillets occasionally.

Remove fillets from marinade; discard marinade. Dredge fillets in cornmeal mix, pressing to adhere.

Pour peanut oil to a depth of 1 1/2 inches in a large cast-iron Dutch oven or deep skillet; heat over medium-high to 370°F. Fry fish, 2 fillets at a time, until golden, about 6 minutes. Drain on wire rack lined with paper towels.


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