Southern Fried Catfish

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“FRIED CATFISH IS A SOUTHERN TRADITION, ALONG WITH BUTTERMILK HUSH PUPPIES AND BUTTERMILK COLESLAW. TRY THESE TRADITIONAL FOODS TOGETHER.”
INGREDIENTS
Eight 5- to 6-ounce catfish fillets, skin removed

Salt

Crab boil seasoning (recommended: Old Bay)

4 cups all-purpose flour

1 cup cornmeal

Oil, for frying

DIRECTIONS
Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal.

Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done.

Drain on paper towels.

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