Due to an insane fall semester, I abandoned the blog for a little while. I made a resolution, though, to write more and refine my content. A good place to start is with this catfish recipe. Food is at the heart of this blog, and cooking is one of my favorite hobbies. And on a snowy day like today, I just want warm, comfort food. Click through for the recipe!
Paula Dean is the master of southern cooking. This recipe is inspired by her traditional catfish.
Catfish is fattier, so cooking it is a bit tricky at first. Southern Living recommends using 4-6 ounce, thin-cut, farm-raised fillets, since they are easy to manage, and look great once they’ve been fried. And the best way to cook the fillets? Deep-fried after a generous dredging of cornmeal and flour, of course! Alton Brown recommends using spices like paprika, black pepper, and seafood seasoning.
Here’s what you’ll need to make easy and delicious Southern-style fried catfish:
· 8 4-6 ounce, thin-cut, farm-raised catfish fillets with the skin removed
· Seafood seasoning (select a seasoning that you’ve used before with great flavor)
· All-purpose flour
· Peanut oil (for frying)
Heat up your oil in a deep cast-iron skillet or a big Dutch oven, and while that’s going, prepare your fish. Simply pat it dry and season with salt and seafood seasoning on both sides. Next, mix the flour and cornmeal together, and dredge the fillets in this mixture. Fry the fish in batches (preferably two at a time), and make sure to keep the oil at an even 350 degrees F as much as possible, so you can get a nice crispy coating on the outside, and perfectly cooked fish on the inside. Fish usually takes about ten minutes to cook per inch of thickness, so make sure you don’t overcook the fillets.
To amp up your meal, Marks & Spencer recommends pairing a nice, light sparkling wine. As for condiments and sides, TheKitchn.com says that while nothing beats a creamy coleslaw and hush puppies, French fries and onion rings are also a great substitute. It’s also a great idea to squeeze a bit of lemon juice on the fillets to add a bit of zing to them right before serving!