In this edition of Southern Home Cooking, I’m going to show you the traditional Southern way to cook catfish!
Found throughout the world, catfish account for more than 3,000 different species, making them one of the larger food sources worldwide. The three-main species in North America are the Blue Catfish, Channel Catfish and the Flathead Catfish. These are generally found in the rivers and tributaries throughout North America. The catfish is one of the most sought-after game fish in North America and there are numerous ways to prepare them.
The most common method of preparation in the South is to roll them in corn meal and fry them. This tradition started in the south with the advent of slavery and beyond. In the deep South you can find catfish cooked in this method, usually using a batter or an egg wash or buttermilk bath. I tend to just roll mine in the corn meal as it gives a lighter breading and less greasy texture and you can taste the fish and not just the batter.
If you choose to use a batter, there are several good ones that I have found, all involving buttermilk, corn meal and a variety of spices. For the ones I cooked today, I used my simple method of wetting the fish and then rolling them in the corn meal.
In the cornmeal, I put garlic powder, onion powder, salt, pepper and bit of sugar. I then put them in a tub and shook it up until the fish was well coated and then put the chunks in the hot oil. I used Canola Oil, as it tends not to burn, and it has less saturated fat.
To begin, heat your oil to about 350 degrees. While that is heating up go ahead and prep your corn meal mixture and your catfish fillets. I will chunk mine as larger pieces tend to get tough on the ends where it is cut thin.
Once your fish and oil are ready, put the catfish in the corn meal mix, shake it up, making sure it is coated well and then drop it in the oil. Generally, the catfish will let you know when it is done as it will usually float to the top of the fryer. When that happens, it should be ready to come out and be drained and plated.
Ingredients:
1 bottle oil
2-3 cups of corn meal
Found throughout the world, catfish account for more than 3,000 different species, making them one of the larger food sources worldwide. The three-main species in North America are the Blue Catfish, Channel Catfish and the Flathead Catfish. These are generally found in the rivers and tributaries throughout North America. The catfish is one of the most sought-after game fish in North America and there are numerous ways to prepare them.
The most common method of preparation in the South is to roll them in corn meal and fry them. This tradition started in the south with the advent of slavery and beyond. In the deep South you can find catfish cooked in this method, usually using a batter or an egg wash or buttermilk bath. I tend to just roll mine in the corn meal as it gives a lighter breading and less greasy texture and you can taste the fish and not just the batter.
If you choose to use a batter, there are several good ones that I have found, all involving buttermilk, corn meal and a variety of spices. For the ones I cooked today, I used my simple method of wetting the fish and then rolling them in the corn meal.
In the cornmeal, I put garlic powder, onion powder, salt, pepper and bit of sugar. I then put them in a tub and shook it up until the fish was well coated and then put the chunks in the hot oil. I used Canola Oil, as it tends not to burn, and it has less saturated fat.
To begin, heat your oil to about 350 degrees. While that is heating up go ahead and prep your corn meal mixture and your catfish fillets. I will chunk mine as larger pieces tend to get tough on the ends where it is cut thin.
Once your fish and oil are ready, put the catfish in the corn meal mix, shake it up, making sure it is coated well and then drop it in the oil. Generally, the catfish will let you know when it is done as it will usually float to the top of the fryer. When that happens, it should be ready to come out and be drained and plated.
Ingredients:
1 bottle oil
2-3 cups of corn meal
Garlic Powder
Onion Powder
Salt
Pepper
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