Pan Fried Catfish
A simple and delicious fried catfish recipe, suitable for stovetop or campfire preparation.
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Instructions
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Heat about 1/4-inch canola oil in a large, heavy skillet over medium heat until shimmering.
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Lightly season the fish fillets with Creole seasoning, salt, and pepper.
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In one shallow bowl, combine cornmeal and flour; in another, pour the buttermilk.
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Dip the fish into the buttermilk to coat, then dredge in the cornmeal mixture.
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Arrange the coated fish in the hot skillet, cooking in batches if necessary, for 3 to 4 minutes per side until browned. Drain on paper towels.
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Serve the catfish with tartar sauce, hush puppies, coleslaw, and fries, or Remoulade Sauce.