This is an easy way to create the kind of crunchy, juicy fillets that you can find in catfish houses throughout the South. I soak my catfish in buttermilk for an hour before frying – it clears out that occasionally “muddy” flavor that freshwater fish can acquire, and adds a tang to the crispy crust.
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Mar
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Southern-style Fried Catfish
posted by:
lara in
Seafood Recipes on
03 6th, 2009 |
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