Fried Catfish
Servings
4 servings
Ingredients
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4 catfish fillets (about 1½ pounds total)
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1 cup buttermilk
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1 teaspoon hot sauce (optional, for flavor)
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1 cup yellow cornmeal
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½ cup all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Vegetable oil, for frying
Instructions
1. Prepare the Fish
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Rinse the catfish fillets and pat dry with paper towels.
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In a shallow dish, combine buttermilk and hot sauce (if using).
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Add the catfish fillets to the mixture, turning to coat.
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Cover and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and flavor the fish.
2. Prepare the Coating
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In a separate shallow dish, mix cornmeal, flour, salt, pepper, paprika, garlic powder, and onion powder.
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Stir until well combined.
3. Heat the Oil
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Pour about 1½ to 2 inches of vegetable oil into a large, deep skillet or cast-iron pan.
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Heat over medium-high heat to 350°F (175°C).
4. Dredge and Fry
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Remove catfish from the buttermilk, letting excess drip off.
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Dredge each fillet in the cornmeal mixture, pressing gently to coat both sides.
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Carefully place the coated fillets in the hot oil (do not overcrowd the pan).
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Fry for 4–6 minutes per side, until golden brown and the fish flakes easily with a fork.
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Transfer to a wire rack or paper towels to drain.
5. Serve
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Serve hot with lemon wedges, tartar sauce, or spicy remoulade.
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Traditional sides include coleslaw, hush puppies, and fries or grits.
Tips
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For extra crunch, use fine cornmeal mixed with panko crumbs.
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If using farm-raised catfish with a mild flavor, add a bit of cayenne or Cajun seasoning to the coating for spice.
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Keep cooked fillets warm in a 250°F (120°C) oven while frying remaining pieces.
Would you like me to include a homemade tartar sauce or Cajun remoulade recipe to go with it?
