A Southern classic featuring golden, crispy catfish fillets with tender, flaky meat inside. Perfect for family dinners, fish fries, or served with hush puppies and coleslaw. This recipe delivers authentic flavor with a crunchy cornmeal coating.
Explanation
Fried catfish is a beloved dish across the South, known for its crisp exterior and mild, delicate flavor. Traditionally, catfish fillets are dredged in seasoned cornmeal and fried until golden brown. The key is using fresh catfish, a well-seasoned coating, and hot oil for frying. It pairs beautifully with tartar sauce, hot sauce, or a squeeze of lemon.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4
Ingredients
- 4 catfish fillets (fresh, skinless)
- 1 cup cornmeal
- ½ cup 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
- 1 cup buttermilk (or milk)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
Products for Using in Recipe
- For authentic flavor, use stone-ground cornmeal for the coating.
- Fresh catfish fillets ensure the best texture and taste.
- Buttermilk adds tang and helps the coating stick.
- A cast-iron skillet is ideal for even frying and crispiness.
Instructions
- Prepare catfish: Rinse fillets and pat dry. Soak in buttermilk for 10 minutes.
- Make coating: In a shallow dish, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Dredge fillets: Remove catfish from buttermilk, letting excess drip off. Coat thoroughly in the cornmeal mixture.
- Heat oil: In a large skillet, heat 1 inch of vegetable oil to 350°F (175°C).
- Fry catfish: Place fillets in hot oil, cooking 4–5 minutes per side until golden brown and crispy.
- Drain: Remove fillets and place on paper towels to absorb excess oil.
- Serve: Enjoy hot with lemon wedges, tartar sauce, or hot sauce.