Southern Fried Catfish

🕒 Prep: 20 min
🔥 Cook: 10 min
🍽 Serves: 4
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If you're craving a taste of the South, this Southern Fried Catfish recipe is just what you need. Crispy, flavorful, and easy to make, it's a dish that's sure to impress your family and friends at any gathering.

Ingredients for Southern Fried Catfish

Catfish fillets are the star of this dish, offering a mild flavor that works beautifully with the spices. Buttermilk tenderizes the fish and helps the coating stick. The combination of cornmeal and all-purpose flour creates that classic, crispy texture we all love. Salt, black pepper, paprika, garlic powder, and onion powder add depth and a hint of spice to the coating. Finally, vegetable oil is used for frying because it has a high smoke point, essential for achieving that perfect golden-brown crust.

Tips & Tricks

  • Use a thermometer to keep the oil at a consistent temperature around 350°F for the best frying results.
  • Don't overcrowd the pan; it can lower the oil's temperature and make the coating soggy.
  • Let the catfish rest on a wire rack after frying for an even crisper finish.

Serving Suggestions

This Southern Fried Catfish pairs beautifully with coleslaw or a simple green salad. For a more traditional Southern meal, serve it alongside hush puppies or cornbread. And don't forget a wedge of lemon for a fresh, zesty finish!

Frequently Asked Questions

Can I use another type of fish?
Absolutely! Tilapia or cod work well if catfish isn't available.
Is there a substitute for buttermilk?
Yes, you can use a mixture of milk and a tablespoon of vinegar or lemon juice as a substitute.
How can I make it spicier?
Add a pinch of cayenne pepper to the coating mixture for extra heat.

Southern Fried Catfish Recipe Walkthrough

Start by rinsing your catfish fillets under cold water to remove any residue, then pat them dry with paper towels. This step ensures that the buttermilk will cling to the fish effectively. Next, pour the buttermilk into a shallow dish and let the catfish soak for at least 30 minutes. This process helps tenderize the fish and enhances the flavor.

While the catfish is soaking, mix the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder in another shallow dish. This will be your coating mixture. Make sure it's well combined so every fillet gets an even coating of spices.

Heat about an inch of vegetable oil in a large skillet over medium-high heat. You want the oil hot enough to sizzle when the fish hits the pan, but not so hot that it burns the coating. Test it with a small piece of bread or batter; if it bubbles up immediately, you're good to go.

Remove each fillet from the buttermilk, letting any excess drip off. Dredge the fillets in the cornmeal mixture, pressing the coating onto the fish to ensure it sticks well. Carefully lay each fillet into the hot oil and cook for about 4-5 minutes per side. You're looking for a deep golden-brown color and a crunchy texture.

Once done, transfer the fillets to a plate lined with paper towels to drain any excess oil. This keeps the coating crisp and not greasy.

Why You'll Love This Recipe

  • Quick to prepare with simple ingredients you probably have on hand.
  • Perfectly crispy coating that stays on the fish.
  • A delightful balance of spices gives it a kick without overwhelming the delicate fish flavor.

Ingredients

4 catfish fillets
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Vegetable oil for frying

Step-by-step Instructions

1. Rinse the catfish fillets under cold water and pat them dry with paper towels.
2. Pour the buttermilk into a shallow dish and soak the catfish fillets in it for at least 30 minutes.
3. In another shallow dish, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.
4. Heat the vegetable oil in a large skillet over medium-high heat, making sure it is about 1 inch deep.
5. Remove the catfish from the buttermilk and dredge each fillet in the cornmeal mixture, coating it evenly.
6. Carefully place the coated catfish fillets in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through.
7. Remove the fried catfish from the skillet and drain on paper towels.

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