Photo: Neely's Memphis-Style Catfish Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 3/4 cup buttermilk
- 1 tablespoon hot sauce
- 4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
- Salt and freshly ground black pepper
- Peanut oil, for frying
- Remoulade Sauce, for dipping, recipe follows
Directions
Preheat a deep -fryer to 375 degrees F.
Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
Remoulade Sauce:
- 1 cup mayonnaise
- 1/4 cup Creole mustard
- 1 teaspoon cayenne pepper
- 1/2 lemon, juiced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
For the Remoulade sauce:
Mix all the ingredients in a small bowl. Serve with the catfish.
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By DredDiva
on September 16, 2012
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I made this meal for my parents; my 82 year old father gave me the highest praise--"baby girl, you put yo' foot in that". The sauce just took it to another level.
By pattipoopidoo
Pennsylvania
on August 03, 2011
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Really good. This was my first time eating (or cooking catfish. We all liked it, but found that 4 minutes at 375 was too long and it was overcooked. After the first batch, I cut the time down to 3 mins and that seemed perfect. Despite all the spices in the cornmeal, it wasn't spicy at all, and the remoulade sauce went perfectly with it, nice change from the usual tartar. Thanks!
By happy_cynic
Arvada, CO
on June 16, 2011
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Delicious! Good and spicy, the catfish cooked perfectly with a nice crispy crust. I cut my catfish into small pieces for better dipping in the sauce. Really easy. Thanks!
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