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Categories:Viewed: 15 - Published at: 6 years ago
Ingredients
- 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)
Method
- 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.
