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Classic Fried Catfish

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"There’s just something special a homemade batch of fried catfish. Catch the fish at your favorite lake and we bet it will taste even sweeter."

Serves 8 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

This fried catfish recipe calls for yellow cornmeal, our secret to a crispy, satisfying crust. That classic crunch pairs perfectly with lemon slices and your favorite tartar sauce.

Ingredients You'll Need

1 1/2 cups buttermilk
1/4 teaspoon hot sauce
1/3 cup plain yellow cornmeal
1/3 cup masa harina (corn flour)*
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
Peanut oil


1). Whisk together buttermilk and hot sauce.

2). Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.

3). Combine cornmeal and next 6 ingredients in a shallow dish.

4). Let fish stand at room temperature for 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.

5). Pour oil to a depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°.

6). Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225° oven until ready to serve.

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