Description
Crisp Southern Fried Catfish delivers authentic Mississippi river flavor through golden cornmeal-crusted fillets. Tangy seasonings and expert frying technique ensure you’ll savor each delectable bite of this classic Southern comfort dish.
Ingredients
Scale
- 4 catfish fillets (about 1.5 lbs or 680 g)
- 1 cup (120 g) yellow cornmeal
- ½ cup (60 g) all-purpose flour
- 1 cup (240 ml) buttermilk
- Vegetable oil, for frying
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp cayenne pepper (optional, for heat)
- ½ tsp black pepper
- Lemon wedges (optional)
- Chopped parsley (optional)
Instructions
- Marination: Submerge catfish fillets in buttermilk, refrigerating for 30 minutes to enhance tenderness and flavor absorption.
- Coating Preparation: Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish, whisking thoroughly to create a uniform seasoning blend.
- Dredging Process: Remove fillets from buttermilk, allowing excess liquid to drip off. Meticulously coat each piece in the seasoned mixture, pressing gently to ensure complete coverage.
- Oil Heating: Heat vegetable oil in a large skillet to 350F, creating a shimmering surface ready for frying. The oil should be hot enough to create an immediate sizzle when fish is introduced.
- Frying Technique: Carefully lower coated fillets into the hot oil, maintaining space between pieces. Cook until each side develops a golden-brown crust, approximately 3-4 minutes per side, ensuring a crispy exterior and moist interior.
- Finishing Touch: Transfer fried catfish to a wire rack or paper towels to drain excess oil. Serve immediately with fresh lemon wedges, accompanied by preferred side dishes for a complete culinary experience.
Notes
- Buttermilk Soak Timing: Don’t exceed 30 minutes in marinade to prevent fish from becoming mushy or overly tangy.
- Oil Temperature Precision: Maintain steady 350F for consistent golden-brown crust without burning or undercooking fish.
- Coating Technique: Pat fish completely dry before dredging to ensure maximum crispiness and better seasoning adherence.
- Avoid Crowding Pan: Leave enough space between fillets during frying to prevent temperature drop and ensure uniform crunchiness.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 3
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 60 mg