Pan-fried Buttermilk Breaded Catfish
Some people have an aversion to catfish because they think it tastes earthy or muddy. Marinading it in buttermilk for about 30 minutes will take that flavor away. After it marinades, coat in cornmeal seasoned with salt and pepper and shake off the excess.
Put about 1/2 inch of olive oil in a hot cast iron skillet on medium high. The fish will not soak up very much of the cooking oil. Place the catfish thick side down first.
Cook for about 5 minutes or until the coating is sufficiently browned. Flip and cook the otherside until brown and crispy. It usually only take 3 to 4 minutes for average size fillets. You might need to turn your heat down a little if after you flip the catfish.
If cooking multiple batches, place each batch, as it’s taken up, on a rack in a baking pan and keep warm in the oven.
Mona says
Ah, buttermilk — the magical go-to marinade for wild and gamey things. I use it for catfish and also venison. These fillets look yummy, I can just taste that crunchy coating! Catfish is good eatin’, though these days I prefer farm-raised … I think the big cats my husband pulls out of the Mississippi River have been wallowing around in potentially harmful stuff that’s been dumped there, which is more than buttermilk can handle.
Jackie Garvin says
Mona,
I’m on a mission to re-establish buttermilk’s good name. It truly is a magical ingredient. I keep a container on hand at all times. If you make a boxed cake mix, substitute buttermilk for the liquid. Yep….tastes just like a homemade cake. Personally, I don’t find anything wrong with boxed cake mixes anyway.
Catfish….they are good, aren’t they? I hear what you’re saying about the cats in the Mississippi River. Isn’t that just a cryin’ shame. So very sad. We don’t have any fisherpeople in our local family, so we have to rely on farm-raised catfish. I’ve been pleased with the results that I’m getting from pan-frying the fish as opposed to deep-frying. The fish absorbs very little of the fat, the outside is crispy and the inside is moist.
Mona says
I salute your buttermilk mission! You’re so right about what it adds to baked goods, and much more. Have you ever used buttermilk powder? My mother-in-law, who as far as I’m concerned is the queen of baking bar none, shared that little secret with me. It’s right there on the grocery shelf with the baking powder and such. Has a nice tight lid so you can keep it in the fridge, and you talk about magic … just toss a spoonful or two in with your dry ingredients.
Jackie Garvin says
Mona,
I’ve seen the buttermilk powder but I’ve never used it. I will make it a point to check it out since you mentioned! Thanks bunches!
Ann says
I just love all the things you do with buttermilk!! Never thought to do this – or the okra! I’m sure if you cooked it, it is good!!!
Love fried catfish – this may be a weekend entree!! – got too many going on now – pulled pork, catfish, all so good how can I decide!!! LOL
Jackie Garvin says
Ann,
There’s only one thing to do, Sistah…..come ’em all!!!!