These fried catfish fillets are coated in a seasoned cornmeal mixture and deep-fried until golden and crisp. The method ensures the fish stays tender inside with a crunchy exterior, often served with ...

Fried catfish was a staple when I was growing up in rural North Central Arkansas. Lots of local churches or fire departments hosted fish fries, and my family went out to eat at catfish restaurants at ...

In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours. In a large shallow bowl, whisk to combine ...

Try this classic family recipe! Fry up golden, cornmeal crusted catfish fillets in a cast iron skillet for a crunchy crust and tender, flaky fish. Garden Party is available to stream on pbs.org and ...

Separately, fish tacos and Southern-style fried catfish are delicious entrees. Brought together under a spicy cabbage slaw, the pair form a unique fusion dish like no other. I toured the White House ...

1. Soak the Fish (Optional but Recommended): Place catfish fillets in buttermilk for at least 15–30 minutes (up to a few hours in the fridge). This tenderizes the fish and removes any strong flavor. 2 ...

Sprinkle your catfish with a little of each seasoning. Combine your cornmeal and Louisiana breading in a shallow bowl, and sprinkle a little of all of the seasonings into the breading and mix well.