If there is anything better than a freshly caught catfish, I’m not sure I have ever come across it. By catfish, I mean pan size channel catfish ranging from 1 to 5 pounds. Anything smaller is not worth fiddling with. Anything larger may be on the fatty side and not as appetizing.
Last week, my family spent a few days at High Rock Lake in Denton, NC, a good spot for catfish. Last summer, while fishing there for carp, I caught a half-dozen nice cats up to 24 inches, and this year I caught three more up to 22-inches, perfect for the deep fryer. We cooked them last night, Cajun style, and were they ever good. Here’s how.
Fresh catfish filets (2 per person)
Canola oil to fit fryer
1 cup buttermilk
1 cup Louisiana Fish Fry seasoned meal
I have a commercial-type deep fryer and turned the temperature to 375. You can use an ordinary deep pot with about 3 inches of oil and get it hot, but not scalding hot.
Rinse the fillets, then pat dry with a paper towel. Dip each fillet in buttermilk, then coat thoroughly with the Louisiana Fish Fry mix. Drop the filets in the hot oil and when they are golden brown and floating on top, you’re ready to eat. I like House Autry Tartar Sauce as a dressing and a few House Autry hush puppies on the side makes for a mighty good meal.
