Pat's Pan-Fried Catfish

Recipe by Bone Man
READY IN: 50mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dry your catfish filets with paper towels.
  • Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
  • Next, heat the shortening in a large skillet over medium-high heat.
  • Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
  • In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
  • On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
  • Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
  • Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
  • When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
  • Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
  • NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!
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