Fried catfish

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Fried catfish

The Spruce Eats / Katarina Zunic

  • Complete: 17 mins
  • Prep: 5 mins
  • Cook: 12 mins
  • Yield: 6 Servings

Catfish is a well-liked dish down South, and for good cause. Most of the farm-raised catfish in the United States comes from Arkansas, Alabama, Louisiana, and Mississippi. And though it can be prepared in a assortment of methods which includes grilled, frying in a cornmeal coating is the most classic. You will find fried catfish at the nearby fish fry, at that hidden fish shack, and even in a couple of skillets riverside soon after reeling one in.

A traditional accompaniment for Southern-fried catfish is hush puppies, little onion-flavored cornmeal dumplings that are a staple side dish in the South. If you are serving them with your catfish, cook them concurrently. For a traditional fish fry, serve catfish with the hushpuppies, tartar sauce, and coleslaw. Fried pickles are also often an accompaniment.

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