🐟 Southern Fried Catfish
🍽️ Serves: 4
⏱️ Total Time: ~30 minutes (plus soaking time, optional)
🧂 Ingredients:
For the Catfish:
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4–6 catfish fillets (fresh or thawed if frozen)
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1 cup buttermilk (for soaking – optional, but recommended)
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Hot sauce (optional, for soaking)
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Salt & pepper to taste
For the Coating:
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1 cup cornmeal (preferably fine or medium grind)
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½ cup all-purpose flour
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1½ tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (optional for heat)
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Salt & black pepper to taste
For Frying:
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Vegetable oil, peanut oil, or canola oil (for deep frying)
👩🍳 Instructions:
1. Soak the Catfish (Optional but Recommended):
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Place fillets in a bowl and cover with buttermilk and a few dashes of hot sauce.
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Let soak in the fridge for 30 minutes to 1 hour.
Soaking helps mellow out any “muddy” flavor and tenderizes the fish.
2. Prepare the Breading:
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In a shallow dish, mix:
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Cornmeal, flour, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
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3. Coat the Fish:
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Remove catfish from buttermilk (let excess drip off).
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Dredge each fillet in the cornmeal mixture, pressing gently to coat well.
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Set on a wire rack or plate and let sit for 5–10 minutes to help coating stick.
4. Fry the Fish:
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Heat 1½–2 inches of oil in a deep skillet or cast iron pan to 350°F (175°C).
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Fry fillets in batches, 3–5 minutes per side, depending on thickness, until golden brown and crispy.
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Internal temp should reach 145°F (63°C).
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Drain on a wire rack or paper towels.
🍽️ Serve With:
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Tartar sauce or remoulade
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Lemon wedges
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Coleslaw, fries, cornbread, or hush puppies
📝 Tips:
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For extra crunch, use only cornmeal (no flour) or add a bit of panko to the mix.
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Want it spicy? Mix Creole seasoning or Cajun seasoning into the breading.
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Avoid overcrowding the pan to keep the oil temperature steady.
Let me know if you’d like a baked or air-fried version, or a Nashville hot catfish twist!
