1/1 Photo of Catfish..... Salt and Pepper Catfish
Timothy J Higgins Eva's Note:
This is the favotite way to prepare catfish in the North Carolina Piedmont. The coating is spicy, making it a nice contrast to the delicate flavor of the catfish.
My Private Note
Units: US | Metric
- 1Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
- 2Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
- 3In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated.
- 4Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.
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Nutritional Facts for Catfish..... Salt and Pepper Catfish
Serving Size: 1 (272 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 829.1
- Calories from Fat 251
- Total Fat 27.9 g
- Saturated Fat 6.7 g
- Cholesterol 154.3 mg
- Sodium 2066.0 mg
- Total Carbohydrate 80.7 g
- Dietary Fiber 6.9 g
- Sugars 6.3 g
- Protein 62.3 g