Nashville style hot catfish

from Chef Cody Sharp from Filament

-    1lb Catfish filets
-    1 C Cornmeal
-    1 C Buttermilk
-    1 C Ap Flour
-    1/4 C Creole Rub (see below)
-    1/2 C Hot Oil
-    1 white bread (of your choice)
-    1 C Ranch Dressing
-    1 C Dill Pickle Slices

Creole Rub

-    4 Tbsp Cayenne
-    2 Tbsp Smoked paprika
-    4 Tbsp Chili powder
-    2 Tbsp garlic powder
-    1 Tbsp ground white pepper
-    1 Tbsp ground black pepper


-    Preheat pot of peanut oil to 350 degrees.
-    Clean catfish fillets and cut to desired portion size.
-    Season Cornmeal with salt. Dredge each piece of catfish in flour, buttermilk, and seasoned cornmeal, and allow to rest for 10 minutes.
-    In large bowl, add ¼ C of creole rub with a healthy pinch of salt. Add ¼ C of HOT fryer oil (about 350 degrees) to the mixing bowl and stir until a loose paste forms. You may need to add more oil to achieve the correct consistency. Set paste to the side.
-    Fry Catfish in batches until golden brown and crispy. About 4 minutes. Drain on paper towel and season with salt.
-    Toss catfish gently in chili paste mixture until evenly coated. If you want it really spicy, just add more cayenne to mix.
-    Serve Hot Catfish on top of sliced white bread.
-    Garnish with Ranch dressing and Dill pickle slices.

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