Southern Fried Catfish
- 2 cups buttermilk
- 3 tablespoons hot sauce
- 8 pieces boneless catfish fillets
- 3 cups all purpose flour
- 2 cups yellow cornmeal
- 2 tablespoons Old Bay Seasoning
- Vegetable Oil (For Frying)
- Kosher Salt
In a large heavy-bottomed pot, like a Dutch oven, pour in 2 inches of cooking oil. Heat to 350°F over medium heat.
While the oil is heating up, whisk the buttermilk and hot sauce together in a large bowl. Place the catfish fillets in the bowl and let them sit until you have the dry ingredients combined.
Combine the flour, cornmeal, Old Bay seasoning and 2 tablespoons of salt in a large bowl.
Take the catfish out of the buttermilk mixture and allow any excess liquid to drain off. Next, add the catfish fillets to the flour mixture. Coat each piece thoroughly on all sides, tapping off any excess flour. Transfer the fillets to a plate.
Very carefully set 2 or 3 fillets at a time into the hot oil and let them fry. When the fish is cooked through, the breading will be crispy. This should take between 7 and 8 minutes. Transfer these fillets to a plate lined with paper towels. Add another 2 or 3 fillets and season the cooked pieces with salt. Serve them while they’re hot.