Fish Camp Style Fried Catfish

Fish Camp Style Fried Catfish. My grandpa used to fry catfish just like this — soaked soft, rolled thick in seasoned cornmeal, and dropped into sizzling oil till it crackled golden. Pure camp-fire comfort on a plate.

Servings: 4

Ingredients

• 4 pieces catfish fillets
• 1 cups cornmeal
• 0.5 cups all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 1 teaspoons paprika
• 0.3 teaspoons cayenne pepper
• 1 cups buttermilk
• 2 cups vegetable oil (for frying)

Fish Camp Style Fried Catfish: Steps

1. Soak the fish: Put your 4 pieces catfish fillets into a big bowl and pour 1 cups buttermilk all over them. Make sure every piece gets covered. Let them sit and soak so the fish gets nice and tender.
2. Mix the coating: In another bowl, mix together 1 cups cornmeal, 0.5 cups all-purpose flour, 1 teaspoons salt, 0.5 teaspoons black pepper, 0.5 teaspoons garlic powder, 1 teaspoons paprika, and 0.3 teaspoons cayenne pepper. Mix it all really well so the spices get all through the cornmeal.
3. Heat the oil: Pour 2 cups vegetable oil (for frying) into a big, heavy pan or skillet. Turn the heat to medium-high and let the oil get nice and hot. You’ll know it’s ready when a tiny drop of water makes it sizzle.
4. Coat the fish: Take each piece of fish out of the buttermilk. Let the extra buttermilk drip off. Then press each piece into the cornmeal mix and flip it over so both sides are fully coated. Give it a little pat so the coating sticks.
5. Fry the fish: Carefully put the coated fish into the hot oil. Don’t crowd the pan — fry just a few pieces at a time. Cook until the bottom is golden brown, then flip and cook the other side the same way.
6. Drain and serve: When the fish is crispy and golden all over, take it out and lay it on a plate lined with paper towels. This soaks up the extra oil. Serve it hot with lemon wedges, coleslaw, or hush puppies on the side!

Notes

Tips for the best catfish:

Fresh catfish works great, but frozen (thawed) is just fine too!
The longer you soak the fish in buttermilk, the softer and tastier it gets.
Keep the oil temp steady — if it’s too cold, the fish gets greasy; too hot and the outside burns before the inside cooks.
Season the coating mix to your taste — add more cayenne if you like it spicy!

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