Cornmeal Catfish Bites
Published by Stewart, Tabori & Chang
It just wouldn’t be a big ol’ celebration of southern food ways without some catfish, buttermilk, and cornmeal. This recipe gives you all three.
Serves8 as hors d’oeuvres
Total Timeunder 1 hour
Recipe Coursehors d'oeuvre
Dietary Considerationhors d'oeuvre
Five Ingredients or LessYes
Taste and Texturecrisp, hot & spicy, savory
- 2 pounds catfish fillets
- 1 cup buttermilk
- 1½ cups cornmeal
- 1 tablespoon salt
- Vegetable oil for frying
- Hot sauce, such as Tabasco
Cut the catfish into 1- to 1½-inch cubes. In a large shallow bowl or deep pie plate, stir together the catfish cubes and buttermilk. Refrigerate for 30 minutes.
In another large shallow bowl or pie plate, stir together the cornmeal and salt. Heat the oil in a large skillet over medium-high heat.
Piece by piece, dredge the catfish cubes in the cornmeal and place in the frying pan. Cook until golden brown, about 3 minutes per side. Drain on paper towels.
Transfer to a large baking sheet and keep warm in a 200°F oven.
When ready to pass around, top with a bamboo cocktail fork. Serve with dipping cups of hot sauce or add a splash to each bite.