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
- 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.