Neely's Memphis-Style Catfish

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Intermediate

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
  • 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:
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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    Neely's Memphis-Style Catfish

    Recipe courtesy of Patrick and Gina Neely