Chicken Fried Catfish
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 ⓘ
Instructions
- Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
- 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.
- Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
- 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.
- Drain on paper towels and serve with the tartar sauce.
Nutrition & Diet Analysis (per serving)
571
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).