Posts Tagged catfish
When I think of Southern things, fried food is usually at the top of the list. Fried chicken, fried okra, and my personal favorite fried catfish. It’s been a while since I’ve fried anything, so when I spied some catfish filets at the fish counter of my grocery, I was inspired.
I was excited about cutting them up into “nuggets” when I got home. Oh heck, I was almost giddy. You see I’ve been in workout mode for past few weeks and diet mode for much longer than that. So, anything fried feels like a luxury I’ve not been able to afford. There I am giddy at the fish counter when I decided to add some fried chicken to my menu too. I mean, really, if I’m going for it, why not go big?
At home, ready to whip up dinner, I’m reminded of all the many church potlucks and fish frys of my youth. I’m sure it had something to do with my inspecting my cast iron skillets to decide on just the right one. The women in my family cook with cast iron and if you’re lucky you’ll get a skillet as a wedding gift. It might even be one handed down from someone else in the family. Those are the best because they are already seasoned. I believe cast iron is the only way to go when frying, simply because it sustains high temperatures and cooks evenly.
So if I’m frying catfish and chicken, why not add some green beans cooked in pork fat, freezer corn and mashed potatoes? If I had one last meal, this would have to be it. Simple, yet delicious and soul satisfying.
- 2 filets fresh catfish
- 2 cups flour
- 2 cups cornmeal
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 2 cups buttermilk
- Oil to coat about an inch of the pan
Rinse the fish and pat it dry. Cut the castfish into 3-inch pieces. Add them to the buttermilk in a large bowl with lid. Place in refrigerator for at least an hour. In a large bowl, mix the flour, cornmeal, salt, peppers and paprika. Take out the catfish and dredge the pieces in the flour mixture. Pour the oil in a cast iron skillet and bring it up to a medium heat. Once warm, add the fish pieces in and be prepared for the sizzle. When one side is browned, flip the fish over only once. It should be white and flaky inside.
I use buttermilk because it makes the fish moist and gives it a tangy flavor. I fry chicken the same way, with the same seasonings but exclude the cornmeal.