Ingredients
6 (approximately 1 pound each) Farm-Raised Catfish Fillets
1 Cup of Buttermilk
1 1/2 to 2 tbs. Salt
1 tbs. Pepper
1 1/2 Cup Self-Rising Cornmeal
(To make Self-Rising Cornmeal add 3 tbs. of flour, 1 tbs of baking power and 1/2 tsp. of salt to 3/4 cup of cornmeal.)
1/2 Cup Self-Rising Flour
(To make All-Purpose into Self-Rising add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cut of flour. Mix well.)
1 1/2 to 2 Quarts of Peanut Oil
Directions
Make thin shallow cuts, diagonally, through the thickest part of the fillets. Place in a large, shallow bowl.
Mix buttermilk, salt and pepper. Pour over catfish.
Cover. Allow to marinate 8+ hours in the refrigerator – turning fillets occasionally.
Remove fish from buttermilk marinate. (Discard marinate.)
Mix cornmeal and flour. Dredge fish in mixture, coating fillets completely.
Pour peanut oil into a large, deep skillet until it reaches a depth of approximately 1 1/2 inches.
Heat oil to 370 degrees.
Fry fillets, two or three at a time, for approximately 6 minutes or until golden brown.
(Don’t crowd fillets in skillet.)
Drain well on paper towels.
Serve immediately.
And Enjoy The World’s Greatest Southern Fried Catfish!