Southern Fried Catfish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine buttermilk and beer in a nonreactive bowl.
  • Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
  • Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
  • Drain fillets and toss them lightly in the breading mixture to coat them.
  • Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
  • Preheat the oven to 200 degrees F.
  • On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
  • Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
  • Remove the fillets with a slotted spoon and place them on paper towels to drain.
  • Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
  • Work quickly so that they don't get overdone and serve immediately.
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