Chicken Fried Catfish

13 ingredients
5 steps

Ingredients

  • 1 cup buttermilk
  • 1/4 cup minced red onion
  • 1/4 cup chopped green onion
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon minced garlic
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon chili paste (sambal oelek)
  • 4 catfish fillets (7 ounces each)
  • kosher salt
  • fresh ground white pepper
  • all-purpose flour (for dredging)
  • corn oil or peanut oil (for frying)
  • tartar sauce

Directions

  1. 1
    Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
  2. 2
    Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
  3. 3
    Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
  4. 4
    Heat 1/4 inch of oil in a heavy skillet (cast-iron is best) until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
  5. 5
    Drain on paper towels and serve with the tartar sauce.

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