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Catfish

Catfish. This native US species has been farmed in the south for generations now. Southerners know it as a grain-fed delicacy - so mild that many peop

Catfish

Catfish

This native US species has been farmed in the south for generations now. Southerners know it as a grain-fed delicacy - so mild that many people who say they don't like seafood love catfish!
Catfish

Our catfish fillet portions are naturally raised in North Carolina and cook up mild, white, and flaky. Our catfish fillets rate as a healthy, low-calorie, high-protein fish that contains some omega 3s.  Protein found in each catfish fillet works to help build muscle mass. Omega-3s are known to improve heart health and help to prevent strokes.

Chef Kevin Belton's Fried catfish and potato salad recipes


Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl.
Cover fish with buttermilk and mix with hands, cover, and refrigerate. Let soak for 30 minutes to an hour before frying.
In a large zip-top bag, combine flour, cornstarch, cornmeal, Creole seasoning, garlic powder, and black pepper.
Heat oil in a large iron skillet over medium-high heat to about 400 degrees.
Drain buttermilk from the fish. Drop 3 to 4 pieces into the cornmeal mixture and coat each piece well.
Fry fish pieces for 3 to 4 minutes per side, or until golden brown.
Remove from hot oil and drain on paper towels or brown paper bags.
Serve hot.



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