This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Pan Fried Catfish

½ cup buttermilk
8 filets or steaks of catfish 
1 cup all-purpose flour 
1 cup white cornmeal 
1 tablespoon crab seasoning (such as Old Bay)
1 teaspoon salt
1 teaspoon black pepper
2 ounces clarified butter or vegetable oil, or a combination of the two

Dip the catfish in the buttermilk. Drain well. Combine the flour, cornmeal and crab seasoning. Dredge the filets in the flour mixture.  In a skillet, heat the butter or oil, and fry the filets until brown on both sides. Place a mound of cole slaw on a plate and put the catfish on the slaw. This dish looks good served family style with all of the slaw on a plate and all of the fish served over. Serves 4.