Grant’s nashville pan-fried catfish recipe

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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.

  • Yield: 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
How to Make It
  1. In a medium shallow bowl, mix the flour, cornmeal, salt, pepper, garlic powder, chili powder, and cayenne.
  2. In a second medium shallow bowl, whisk together the egg and buttermilk.
  3. 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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