Country Fried Catfish

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  • 1 pound fresh or frozen catfish or other fish fillets
  • 1/2 cup buttermilk or sour milk
  • 1/2 cup all-purpose flour
  • 1 beaten egg
  • 1/3 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • Cooking oil (for deep-fat frying)


  1. Thaw fish if frozen. Cut fillets into 3 x 2-inch pieces.
  2. Place 1/4 cup of the buttermilk and 1/2 cup flour in separate bowls.
  3. Combine egg and remaining 1/4 cup buttermilk in another bowl.
  4. Mix 1/3 cup flour, the cornmeal, 1/2 teaspoon salt and 1/8 teaspoon pepper in a fourth bowl.
  5. Dip fish into buttermilk, then flour, then egg mixture, and finally into cornmeal mixture to coat.
  6. In saucepan or deep-fat fryer heat 2 inches oil to 365 degrees F.
  7. Fry 2 or 3 fillets at a time for 5 to 7 minutes or until golden and fish flakes easily when tested with a fork.
  8. Drain on paper toweling; keep warm in a 325 degrees F oven while frying remainder.

Makes 4 servings.