Chicken Fried Catfish
photo by Ed S.
- Ready In:
- 1hr 18mins
- 1 cup buttermilk
- 1⁄4 cup minced red onion
- 1⁄4 cup chopped green onion
- 3 tablespoons chopped fresh dill
- 1 teaspoon minced garlic
- 1 teaspoon grated lemon zest
- 1⁄2 teaspoon chili paste (sambal oelek)
- 4 catfish fillets (7 ounces each)
- kosher salt
- fresh ground white pepper
- all-purpose flour (for dredging)
- corn oil or peanut oil (for frying)
- tartar sauce
- Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
- Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
- Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
- Heat 1/4 inch of oil in a heavy skillet (cast-iron is best) until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
- Drain on paper towels and serve with the tartar sauce.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!