Name: Fried Catfish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Southern
Ingredients: 4 catfish fillets; 1 cup buttermilk; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1/2 tsp cayenne pepper; 1 tsp garlic powder; Vegetable oil, for frying

Why You’ll Love This Recipe

This Fried Catfish recipe is straightforward and quick to prepare, making it ideal for both novice and experienced cooks. The use of buttermilk tenderizes the fish while the seasoned cornmeal coating adds a delightful crunch. It’s a versatile dish that pairs well with a variety of sides, ensuring it becomes a staple in your recipe collection.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Catfish fillets
Buttermilk
Cornmeal
All-purpose flour
Salt
Black pepper
Paprika
Cayenne pepper
Garlic powder
Vegetable oil (for frying)

Directions

Marinate the Catfish: Place the catfish fillets in a shallow dish and cover with buttermilk. Let them soak for at least 15 minutes to tenderize and infuse flavor.
Prepare the Coating: In a separate bowl, combine cornmeal, flour, salt, black pepper, paprika, cayenne pepper, and garlic powder. Mix well to ensure even seasoning.
Coat the Fillets: Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to adhere the coating.
Heat the Oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Ensure there’s enough oil to submerge the fillets halfway.
Fry the Catfish: Carefully place the coated fillets into the hot oil. Fry for 3-5 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.
Drain and Serve: Remove the fried catfish and place on a wire rack or paper towels to drain excess oil. Serve hot with your choice of sides and condiments.

Servings and Timing

This recipe yields approximately 4 servings. Preparation time is about 15 minutes, with an additional 10 minutes for cooking, totaling around 25 minutes from start to finish.

Variations

Spicy Kick: Add extra cayenne pepper or a dash of hot sauce to the buttermilk marinade for a spicier flavor.
Herb-Infused: Incorporate dried herbs like thyme or oregano into the cornmeal mixture for added depth.
Alternative Fish: Substitute catfish with other white fish such as tilapia or cod if preferred.
Gluten-Free: Use gluten-free flour and cornmeal to accommodate dietary restrictions.

Storage/Reheating

Storage: Place leftover fried catfish in an airtight container and refrigerate for up to 2 days.

Reheating: To maintain crispiness, reheat in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it may result in a soggy texture.

FAQs

How do I know when the oil is ready for frying?

The oil is ready when it reaches 350°F (175°C). You can test it by dropping a small amount of the cornmeal mixture into the oil; if it sizzles immediately, the oil is hot enough.

Can I use milk instead of buttermilk?

Yes, buttermilk is preferred for its tenderizing properties and tangy flavor. If unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Is it necessary to soak the catfish in buttermilk?

Soaking in buttermilk helps to tenderize the fish and reduce any muddy flavor, especially in wild-caught catfish. It’s recommended but not mandatory.

Can I bake the catfish instead of frying?

Yes, for a healthier option, you can bake the coated fillets in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through.

What sides pair well with fried catfish?

Classic sides include coleslaw, hush puppies, cornbread, or a fresh green salad.

How can I make the crust extra crispy?

Ensure the oil is at the correct temperature and avoid overcrowding the pan, which can lower the oil temperature and result in a soggy crust.

Can I freeze fried catfish?

While possible, freezing may affect the texture. It’s best enjoyed fresh. If you choose to freeze, wrap tightly and consume within a month.

What dipping sauces complement fried catfish?

Tartar sauce, remoulade, or a simple squeeze of lemon juice are popular choices.

How do I prevent the coating from falling off?

Pat the fish dry before marinating, and ensure the oil is hot enough before frying to help the coating adhere properly.

Is it okay to reuse the frying oil?

Yes, you can strain and store the used oil for future use. However, after a few uses, the oil may degrade and should be discarded.

Conclusion

Fried Catfish is a timeless dish that brings comfort and flavor to the table. Its crispy exterior and tender interior make it a favorite for many. With simple ingredients and straightforward preparation, it’s a recipe that invites both tradition and versatility. Enjoy it with your favorite sides and savor a taste of Southern culinary heritage.