Description
Fried Catfish is a Southern classic featuring tender, flaky fish coated in a crispy seasoned cornmeal crust. Quick to make and deeply flavorful, it’s perfect for dinners and gatherings.
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
Instructions
- Place catfish fillets in a shallow dish and cover with buttermilk. Marinate for at least 15 minutes.
- In a bowl, mix cornmeal, flour, salt, pepper, paprika, cayenne, and garlic powder.
- Remove catfish from buttermilk, letting excess drip off. Dredge in cornmeal mixture, pressing lightly to coat.
- Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
- Fry catfish fillets 3–5 minutes per side, or until golden brown and cooked through.
- Drain on a wire rack or paper towels and serve hot.
Notes
- Use a thermometer to maintain consistent oil temperature.
- Substitute catfish with tilapia or cod if desired.
- For a spicier flavor, add hot sauce to the buttermilk marinade.
- For a gluten-free version, use gluten-free flour and cornmeal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
