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Fried Catfish and Fried Bread-and-Butter Pickles
TASTE OF THE SOUTH MAGAZINE11Ingredients
25Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups whole buttermilk (divided)
- 2 tsp. hot sauce (divided)
- 3 cups yellow cornmeal (or plain white)
- 1 cup all purpose flour
- 5 1/2 Tbsp. kosher salt
- 5 1/2 tsp. garlic powder
- 5 1/2 tsp. paprika
- 24 oz. bread and butter pickle slices (drained)
- vegetable oil (for frying)
- 36 oz. catfish fillets
- lemon wedges
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