Southern Fried Catfish

“Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.”
I personally hate fish of any kind but my boyfriend is a huge fried catfish fan. He said it was the best fried catfish he has ever had! The trick is after you bread the fish let it rest for 5 to 10 minutes. This way you wwill not have problems with the breading falling off!

 

INGREDIENTS
FOR FISH
2 c. buttermilk
1 tbsp. hot sauce, plus more for serving
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 1/2 lb. catfish fillets
Vegetable oil, for frying
1 lemon, sliced into wedges

FOR DREDGING
1 1/2 c. yellow cornmeal
1/4 c. all-purpose flour
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
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DIRECTIONS
In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours.
In a large shallow bowl, whisk to combine cornmeal, flour, salt, pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. Dredge in cornmeal mixture and place on a baking sheet or large plate. Repeat until all catfish is dredged.
Fill a large pot or Dutch oven halfway with vegetable oil. Heat over medium until oil reaches 350°, then fry catfish in batches until golden brown, about 5 to 6 minutes per batch. Remove to a paper towel–lined plate and season with salt immediately. Serve with hot sauce and lemon slices.