Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City by Jennifer Justus

Author:Jennifer Justus [Justus, Jennifer]
Language: eng
Format: azw3, epub, pdf
Publisher: Stewart, Tabori and Chang
Published: 2015-10-05T16:00:00+00:00

Grant’s Nashville Pan-Fried Catfish

Grant Johnson, a guitarist who moved to Nashville for the music, craves the fish he grew up eating in Seattle. He makes this catfish recipe using a recipe for breading that he learned for fried chicken.

Makes 2 to 4 servings

1 cup (125 g) all-purpose flour (Grant prefers White Lily brand)

1 cup (120 g) medium-grind cornmeal (Grant prefers Falls Mill brand)

1 tablespoon sea salt

1 teaspoon black pepper

1 heaping teaspoon garlic powder

1 heaping teaspoon chili powder

½ teaspoon cayenne pepper (or more if you want it hot)

1 large egg

1 cup (240 ml) buttermilk

Grapeseed oil for frying

2 to 4 pieces catfish

In a medium shallow bowl, mix the flour, cornmeal, salt, pepper, garlic powder, chili powder, and cayenne.

In a second medium shallow bowl, whisk together the egg and buttermilk.

Heat the oil in a frying pan over medium-high. Dip the fish in the buttermilk mixture and then in the flour mixture. Place it in the hot oil. Fry the fish for about 4 minutes on each side until the coating is golden brown. Serve hot.

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