By Kelly Bogard
I don’t know about you, but I’m pretty excited it’s summer. Yes, the heat can be a bit of a drag, but you can cure that with a trip to the lake.
Camping, fishing, swimming–there’s something for everyone. For the past few years, we haven’t been able to get to the lake because of spring floods and the damage they caused. But this summer is looking bright.
One of my favorite lake activities is fishing with my dad. He and my granddaddy did a pretty good job of teaching a left-handed little girl how to catch supper all those years ago. And since Father’s Day is this weekend, I thought I’d share a classic southern fish recipe for you to celebrate with.
For Fried Catfish, you will need…
4 catfish fillets
2 c. buttermilk
1/2 c. cornmeal
1/2 c. flour
2 tsp. salt
1 tsp. cayenne
1 tsp. garlic powder
1 tsp. onion powder
peanut oil for frying
I ate my weight in catfish as a child, because it was usually a big gathering when I got it. My granddaddy would bring out his big outside burner and frying pot and make tons of it for big family gatherings. And of course my grandma always made a Peach Cobbler for dessert. I found a way to make it on a much smaller scale, so I can share it with my little family more often.
Start by laying the fillets in the bottom of a shallow dish and covering them with buttermilk. Cover with plastic wrap and refrigerate so they can sit for a few hours. This will help break down the meat and take some of the gamy flavor out.
Once the fish is soaked, remove it from the buttermilk and pat dry with paper towels. In a second dish, mix together all of the dry ingredients.
Pour your oil into a large pan about 1-1/2 inches deep, but be sure to leave room for the fish so it doesn’t spill over. Heat the oil to 340 degrees. While the oil is warming up, bread each of the fillets in the cornmeal mixture.
Check to make sure your oil is at the right temperature before cooking, because this part goes fast and you want the meat to be cooked through by the time the batter is golden. Place two fillets in the oil and cook for about eight minutes. If your pan isn’t deep enough to cover the fish with oil, be sure to flip halfway through to make sure it cooks evenly.
When the first fillets are done, remove them to a wire rack with paper towels to get rid of the extra grease. Fry up the remaining fish. Serve the catfish immediately for maximum flavor.
Be sure to have some good sides like broccoli salad and hush puppies to go along with your fish. It’s been a while since I’ve been fishing, so I think it’s time to get back out there. Have a wonderful Father’s Day this weekend and from all of us at Texas Table Top, enjoy!
| Prep Time | 5 minutes |
| Cook Time | 8-10 minutes |
| Passive Time | 2 hours |
| Servings |
servings
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- 4 catfish fillets
- 2 c. buttermilk
- 1/2 c. cornmeal
- 1/2 c. flour
- 2 tsp. salt
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- peanut oil for frying
Ingredients
|
|
- Place fish in a shallow dish.
- Pour milk over fish to cover.
- Let fish sit in milk for two hours.
- Pat fish to remove excess buttermilk.
- Combine all dry ingredients in a separate shallow dish.
- Pour 1-1/2 inches of oil into a large pan.
- Heat the oil to 340 degrees.
- Dredge the fish in the cornmeal mixture.
- Place in hot oil not touching other fish.
- Fry 8 minutes, flipping midway, until golden brown and cooked through.
- Place on wire rack to drain any remaining oil.
- Serve warm.
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