New Orleans Fried Catfish

• Seafood

  • 6 Catfish, Fillets

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 1 cup Cornmeal, finely ground
  • 1 tsp Creole seasoning
  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 3/4 cup Buttermilk

Found on laurafuentes.com

Description

Ingredients

• Oil for frying, about 1 quart
• 1 cup finely ground cornmeal
• 1 cup all-purpose flour*
• 1 teaspoon creole seasoning
• ¼ teaspoon salt
• ¼ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 6 catfish fillets, rinsed and patted dry
• ¾ cup buttermilk*

Directions

• Heat oil in a 5-6 quart dutch oven (or fryer) until the temperature reaches 350F, making sure to adjust the heat to maintain the temperature.
• In a shallow dish, big enough for the fish pieces, sift the cornmeal and flour.
• In a small bowl, combine the creole seasoning, salt, smoked paprika, and black pepper. Season catfish on both sides with the seasoning mixture.
• Place buttermilk in a shallow dish.
• Dip each seasoned fish fillet in the buttermilk, flipping it once to coat both sides. Allow excess buttermilk to drip off and move on to cornmeal mixture. Flip the fillet to coat the other side with cornmeal mixture. Transfer to a wire cooling rack while you repeat the process with remaining fillets.
• Gently, add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 6 minutes.
• Remove the fried fillets to a cooling rack while you fry remaining fillets.
• Serve immediatly.