Southern Fried Catfish
Southern Fried Fish: A Finger-Licking Delight!
Indulge in the ultimate Southern fried catfish experience that will leave you craving more! Prepare yourself for a crispy and heavenly delight that will make your taste buds dance with joy. Our secret weapon? The Old Mill Southern Catfish Breading, a true gem that boasts a unique blend of stone-ground grains, resulting in a light and crispy texture.
It's no surprise that this mouthwatering breading is a hit at two of our renowned establishments, The Old Mill Restaurant and the Pottery House Cafe. Now, you can bring this culinary sensation straight to your own kitchen!
Our recipe calls for a delectable mix of cracker meal, white cornmeal, flour, and carefully selected seasonings. This incredible combination ensures a beautiful coating that enhances the flavor of any fish or shrimp. To achieve perfection, start by dipping your seafood in buttermilk or beaten eggs, then coat it generously with our exquisite breading before frying to a golden, crispy finish.
Fried Oysters: The Old Mill Southern Catfish Breading is a versatile breading mix that works well not only for catfish but also for frying oysters. To prepare fried oysters using this breading mix, you can follow a similar process as you would for the catfish. First soak the shucked oysters in buttermilk and then dredge them in the breading before frying. Fry the oysters until golden brown, about 2 minutes.
Southern Fried Catfish
Ingredients
- 1 pound catfish fillets
- 1 cup buttermilk
- 2 cups The Old Mill Southern Catfish Breading
Instructions
- Place the catfish fillets in a glass casserole dish and pour the buttermilk over them to soak 10 minutes.
- Place the breading in a shallow pan, and lift the catfish fillets out of the buttermilk and dredge on all sides in breading.
- Meanwhile, heat 2 inches of vegetable oil to 365 degrees in a heavy pot. When the oil is hot, add two or three fillets of fish at a time, frying 2 to 3 minutes per side, turning over once, until browned and cooked through.
- Drain on a rack set over a sheet pan, and keep warm in a 200-degree oven until time to serve.
Notes
Fried Oysters: Repeat the same process with fried oysters, first soaking the shucked oysters in buttermilk and then dredging them in the breading before frying. Fry the oysters until golden brown, about 2 minutes.