Buttermilk Fried Catfish

Grouper, black sea bass, and tilapia can be substituted for catfish in most recipes.

Ingredients

• 8 catfish fillets (preferably
• 4 ounces each)
• l 1/4 Cups buttermilk
• 2 tablespoons garlic salt
• 1/2 teaspoon oregano
• l tablespoon freshly ground
• black pepper
• 1 1/2 cups yellow cornmeal
• 1/2 cup flour
• Bottle of favorite hot sauce

Directions

1. Rinse catfish fillets with cold water and pat dry. 2. Pour buttermilk in a wide, flat dish. Place the fillets in the buttermilk, cover the dish, and let the fish soak 2-3 hours in the refrigerator.

3. Put salt, oregano, black pepper, cornmeal, and flour in a brown paper bag.

4. Remove the fish from the buttermilk, and press each fillet into the seasoned flour on both sides.

5. Fry the fillets, 2 or 3 at a time, in a deep fryer or in a pan in at least an inch of oil heated to 325°F. In the deep fryer, the fish will float to the surface when done; in the pan, you must turn them after each side is browned, about 3 minutes per side.

6. Remove the fillets with a slotted spoon or spatula to a plate you've covered with several layers of paper towels to drain the grease. Serve with bottle of favorite hot sauce, hush puppies, green beans, and stewed tomatoes for a real Southern experience.

Submitted 1/30/13.
Source: Grillin' Wild with Rick Browne
Submitted By: b smith

Buttermilk Fried Catfish