Description
A Southern classic featuring catfish fillets coated in a seasoned cornmeal crust and fried to crispy, golden perfection, offering tender, flavorful fish with every bite.
Ingredients
4 catfish fillets
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup buttermilk
1 teaspoon hot sauce (optional)
Oil for frying (vegetable or peanut oil)
Instructions
- In a shallow dish, mix cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.
- In another bowl, combine buttermilk and hot sauce if using.
- Dip each catfish fillet into the buttermilk mixture, allowing excess to drip off.
- Dredge the fillets in the cornmeal mixture, pressing gently to coat evenly.
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the catfish fillets in batches, about 3-5 minutes per side, until golden brown and cooked through.
- Remove fillets and drain on paper towels.
- Serve hot with lemon wedges, tartar sauce, or your favorite sides.
Notes
- Add cayenne pepper to the coating for a spicier version.
- Use only cornmeal for a gluten-free option.
- For extra flavor, mix dried herbs into the breading.
- Rest coated fillets before frying to help the coating stick.
- Reheat leftovers in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Deep Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
