½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying
Checklist of Instructions
Step 1Combine buttermilk, water, salt, and pepper in a small bowl. Fill a flat pan large enough to contain the fillets with the mixture. Set aside to marinate the salmon in one layer over the bottom of the pan, rotating to coat each side.
Step 2Combine the cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Add a few fillets at a time to the mixture and toss lightly to coat evenly.
Step 3Heat the oil in the deep fryer to 365°F (185 degrees C).
Step 4Deep fried the fillets for about 3 minutes, or until golden brown. Overcrowding will prevent the fillets from browning correctly. The outside of the fish should be somewhat crisp, but the inside should be juicy and flaky. Using paper towels, absorb any excess liquid.
1427 calories per serving; 45.7 grams of protein; 131.6 grams of carbs; 78.6 grams of fat; 145 milligrams of cholesterol; 799.9 milligrams of sodium