Crispy Pan-Fried Catfish Dinner Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
This recipe is a catch. Wild caught catfish is both sustainable and delicious. Pan-fried catfish takes quite a few steps to make, but is definitely worth the effort. This recipe is great all year round, but is perfect for a summer dinner dish. The measurements below serve two to three people.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 1 lb. wild caught catfish
- ½ cup buttermilk
- ½ cup water
- salt, to taste
- pepper, to taste
- 1 ½ cups fine cornmeal
- ½ cup all purpose flour
- 1 teaspoon Old Bay Seasoning
- 1 quart vegetable oil
Directions
In a bowl, combine buttermilk, water, salt, and pepper for the marinade.
Cut the catfish into strips and place the strips into the bowl with the marinade. Set aside in the fridge while the oil heats up.
In a deep frying pan, pour your oil until the pan is half way full. Start heating the oil on low and slowly increase the heat until you reach 365 degrees Fahrenheit.
In a shallow pan, whisk together the cornmeal, all purpose flour, and Old Bay Seasoning to create the dry dredge.
Once the oil has reached the desired temperature, move the catfish strips from the marinade to the dry dredge. Evenly coat the strips in the dry ingredients. Then, using tongs, place the strips into the oil.
PRO TIP: Don’t put too many catfish strips in the oil at once. They will cause the temp of the oil to drop and that means the strips will not brown evenly.
Set up a plate with a paper towel for draining once the catfish has cooked.
Cook each strip for about 3 minutes or until golden brown. Flip half way through cooking. Remove the catfish from the oil and place on the paper towel lined plate. Salt to taste or season with more Old Bay Seasoning if that is your preference.