Ogeechee River Fried Fish

Oxmoor House
8 servings


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2 1/2 to 3 pounds catfish fillets
1 teaspoon salt
2 cups buttermilk
2 cups self-rising cornmeal
1 cup self-rising flour
Lemon quarters (optional)


Place fish in a shallow pan, and sprinkle with salt. Pour buttermilk over top, and refrigerate 30 minutes.

Combine cornmeal and flour; mix well. Remove fish from buttermilk. Dredge fish in cornmeal mixture. Carefully drop fish into deep hot oil (370°). Fry until fish float to the top and are golden brown; drain well. Serve hot. Garnish with lemon quarters, if desired.

Created date

February 2010