This conventional Broiled Catfish recipe includes a delectable cornmeal breading for a scrumptiously seared fish that is ideal for serving alone or in a catfish sandwich.


  • 1 egg
  • 2 teaspoons hot sauce
  • 3 tablespoons buttermilk
  • 1 cup yellow cornmeal
  • ½ cup regular flour
  • 2 teaspoons salt, separated
  • 1 teaspoon ground paprika
  • ½ teaspoon dark pepper
  • 6 catfish filets
  • 4 cups canola oil


  1. In a dish, whisk together the egg, hot sauce and buttermilk.
  2. In a different dish, mix together the cornmeal, flour, 1 teaspoon salt, paprika and pepper.
  3. Lay catfish with staying 1 teaspoon salt. Dig each filet in egg combination, then, at that point, in cornmeal blend. Place breaded catfish in a dish and chill for at least 10 minutes in the fridge.
  4. Heat canola oil in an enormous, weighty lined pot until it arrives at 350 degrees.
  5. Sear catfish for around 6 to 8 minutes, or until firm and carmelized. Eliminate fish from oil and put on a paper towel-lined plate to deplete off overabundance oil. Serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *