Recipe courtesy of Gina Neely and Pat Neely
Total:
27 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Remoulade Sauce:

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.

For the Remoulade sauce:

Mix all the ingredients in a small bowl. Serve with the catfish.

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