Ingredients
4 (4 ounce) fillets catfish
2 cups buttermilk
1 cup yellow cornmeal
1/2 tablespoon onion salt
1 tablespoon steak seasoning
1/4 cup vegetable oil
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
You're reading one of recipes available free. Full library with Gastronome.
In a medium bowl, place catfish fillets in buttermilk. Cover, and marinate in the refrigerator 45 minutes. In a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. One at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture. Heat oil in a large, heavy skillet over medium heat. Fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. Drain on paper towels.