Description
Indulge in the crispy and flavorful delight of Classic Southern Fried Catfish. This recipe produces perfectly golden-brown catfish fillets with a crunchy cornmeal crust that will have your taste buds singing.
Ingredients
Scale
Catfish Fillets:
- 4 catfish fillets (about 6 ounces each)
Buttermilk Mixture:
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
Cornmeal Coating:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
For Frying:
- Vegetable oil
Instructions
- Prepare Buttermilk Marinade: Combine buttermilk and hot sauce. Soak catfish fillets in the mixture for 30-60 minutes in the refrigerator.
- Coat with Cornmeal Mixture: Mix cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Dredge each fillet in the mixture, then let them rest for 10 minutes.
- Fry the Fillets: Heat oil in a skillet to 350°F. Fry fillets for 4-5 minutes per side until golden and cooked through. Drain on paper towels.
- Serve: Enjoy hot with lemon wedges and tartar sauce.
Notes
- For extra crispiness, double-dip fillets in buttermilk and cornmeal.
- You can use other white fish like tilapia or cod.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 430
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
