Burk's Farm-Raised Catfish Fry

Southern Living
Burks Farm-Raised Catfish Fry imageRecipe

Photo: Iain Bagwell; Styling: Claire Spollen

Serves 6 (serving size: 1 fillet)


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6 (3/4- to 1-lb.) farm-raised catfish fillets
1 cup buttermilk
1 tablespoon black pepper
1 1/2 teaspoons salt
2 cups (about 8 2/3 oz.) self-rising cornmeal mix
1 1/2 to 2 qt. peanut oil


Active: 25 Minutes
Total: 8 Hours, 25 Minutes

1. Cut shallow diagonal slices 2 inches apart into thickest portion of both sides of fillets. Place fillets in a large shallow dish.

2. Stir together buttermilk, pepper, and salt; pour over fillets. Cover and chill 8 to 24 hours, turning fillets occasionally.

3. Remove fillets from marinade; discard marinade. Dredge fillets in cornmeal mix, pressing to adhere.

4. Pour peanut oil to a depth of 1 1/2 inches in a large cast-iron Dutch oven or deep skillet; heat over medium-high to 370°F. Fry fish, 2 fillets at a time, until golden, about 6 minutes. Drain on wire rack lined with paper towels.

Created date

September 2016