Buttermilk soaked, cornmeal encrusted catfish
It’s Southern fried, y’all! After 7 years down here in Hotlanta, it’s been kind of by osmosis that I’ve learned some secrets of Southern cooking. #1: Buttermilk is one of the best marinades for fish and chicken. It tenderizes whatever the protein is it’s soaking in and lends a rich buttery texture to the meat or fish. A lot of people complain about catfish because they’re bottom feeders– but with the right seasoning, you’ll be looking to “top” off your meal with a second helping.
Ingredients
- 1 cup buttermilk
- 4 catfish filets
- kosher salt
- cayenne pepper
- 1 tsp garlic powder
- 1 cup cornmeal (finely ground, not course)
- canola oil
- 1/4 cup full fat mayo
- 1 Tb sriracha sauce
- 1 tsp honey or agave
- 1 Tb fresh lemon juice
Instructions
- Marinate catfish in buttermilk for 20 minutes. Dredge in cornmeal. Sprinkle fish with cayenne on both sides.
- Heat up canola oil in large rimmed frying pan on medium high heat– about 2 inches high in pan. When oil sizzles, put fish in pan and turn down heat to medium. Fry for about 2 minutes on each side until done.
- Stir to combine ingredients. Top onto fish or serve on the side.
The cajun remoulade is super easy and packs some majah Flavah!
I served the fish with my all-time fave veggie combo– cannelini beans, roasted red pepper, spinach, onions and garlic, aka Tuscan beans and Spinach. (Oh yeah, and some spicy sausage!)
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