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    Big John's Southern Fried Catfish

    Source of Recipe


    Recipe Introduction

    8 servings
    22 minutes
    (10 min prep, 12 min cooking)

    List of Ingredients

    3 lbs river cat fillets, cut in 8 pieces
    1 cup yellow cornmeal
    2 teaspoons cayenne pepper, finely ground
    1 1/2 cups buttermilk
    1 cup flour
    1/3 cup vegetable oil
    1 tablespoon salt
    1 teaspoon sugar
    1/4 teaspoon paprika
    1/4 teaspoon turmeric
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/4 teaspoon cornstarch


    Pat outside if fish with paper towel to remove extra moisture.
    In shallow dish, combine all dry ingredients except flour.
    Dip fish in buttermilk, shake off excess buttermilk and coat with flour.
    Dip again in buttermilk, then coat with cornmeal mixture.
    In large heavy skillet (cast iron is best),
    heat oil over medium-high heat until hot.
    Fry fish about 5 minutes per side, depending on thickness,
    or until fish will flake away with a fork.




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