Crispy Fried Catfish Fillets with Coleslaw and Onion Rings
Ingredients
- Catfish fillets
- Homemade buttermilk (whole milk plus vinegar)
- 2 cups cornmeal
- 1 cup flour
- 1 tsp Old Bay seafood seasoning
- 1/4 tsp paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- Wesson canola oil
- Coleslaw
- Red Robin onion rings
Instructions:
- Marinate the catfish fillets in homemade buttermilk (whole milk plus vinegar) for about 45 minutes.
- Remove the fillets from the buttermilk and place them on a wire rack above a newspaper-covered cookie sheet for 10 minutes to allow excess milk to drip away.
- In a mixing bowl, combine 2 cups of cornmeal, 1 cup of flour, 1 tsp of Old Bay seafood seasoning, 1/4 tsp of paprika, 1/2 teaspoon of sea salt, and 1/4 teaspoon of fresh ground black pepper. Mix well.
- Dip the marinated catfish fillets into the cornmeal mixture, ensuring they are coated evenly.
- Heat about 1.5 inches of Wesson canola oil in a large cast iron pan over medium-high heat until it reaches 350°F.
- Carefully place the coated catfish fillets into the hot oil and fry for approximately 8 minutes, or until they turn golden brown and crispy. Flip the fillets halfway through the cooking process.
- Once cooked, remove the fillets from the pan and place them on a wire rack above a newspaper-covered cookie sheet to drain excess oil.
- Serve the crispy fried catfish fillets with homemade coleslaw and Red Robin onion rings for a delicious and satisfying meal.
Note: This recipe doesn’t require an egg wash or double coating of breading mix. The catfish fillets turn out perfectly crispy without these additional steps.
Enjoy your meal!
