Description
Savory Southern Crispy Fried Catfish brings classic Southern comfort to your plate with golden-brown perfection. Crunchy cornmeal coating and perfectly seasoned fish promise a delightful meal you won’t forget.
Ingredients
Scale
Protein:
- 4 catfish fillets (about 1.5 pounds or 680 grams)
Coating Mix:
- 1 cup (120 grams) yellow cornmeal
- ½ cup (60 grams) all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid and Garnish:
- 1 cup (240 milliliters) buttermilk
- Vegetable oil, for frying
- Lemon wedges (optional)
- Chopped parsley (optional)
Instructions
- Immerse the catfish fillets in a generous bath of buttermilk, completely submerging them to tenderize and infuse flavor. Refrigerate for a half-hour, allowing the dairy to work its magical marinade.
- Craft a crisp coating by blending cornmeal, flour, and a symphony of spices: paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk these ingredients until uniformly combined in a wide, shallow vessel.
- Extract the buttermilk-soaked fillets, letting excess liquid cascade back into the bowl. Gently press each fillet into the seasoned mixture, ensuring a comprehensive, textured embrace of the dry ingredients.
- Ignite a large skillet with vegetable oil, bringing the liquid gold to a precise 350F. The oil should shimmer with potential, ready to transform the delicate fish into a golden masterpiece.
- Slide the coated fillets into the sizzling oil with deliberate care, maintaining spacious boundaries between each piece. Fry each side until a rich, amber crust forms, approximately 3-4 minutes per side.
- Rescue the fish from the hot oil, transferring to a wire rack or absorbent paper towels. Allow excess oil to retreat, preserving the impeccable crunch. Present immediately with zesty lemon wedges and accompaniments of choice.
Notes
- Buttermilk soak helps tenderize the fish, breaking down proteins and adding tangy flavor that enhances overall taste and texture.
- Use fresh catfish fillets for best results, ensuring they are pat-dried thoroughly before coating to achieve maximum crispiness.
- Adjust cayenne pepper quantity based on heat preference – start with a small amount and gradually increase for personalized spice level.
- Check oil temperature consistently with a kitchen thermometer to prevent burning or undercooking, maintaining perfect golden-brown exterior.
- Gluten-free option: Replace wheat flour with cornstarch or gluten-free flour blend to accommodate dietary restrictions without compromising crunchiness.
- Baking alternative: For healthier version, spray coated fillets with cooking spray and bake at 425F for 15-20 minutes, turning halfway through cooking.
- Leftover catfish can be stored in refrigerator for 2-3 days, reheated in oven to maintain crispy coating instead of microwave.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 390
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg