Catfish Pan Fried
Crispy, golden, and packed with Southern charm, this Pan-Fried Catfish recipe is sure to be a crowd-pleaser at your dinner table. Marinated in tangy buttermilk and coated in a flavorful blend of cornmeal, paprika, cayenne, and garlic powder, each fillet boasts a perfectly crispy crust while remaining tender and flaky inside. Quick and easy to make, this dish comes together in just 25 minutes, making it the perfect choice for weeknight meals or casual gatherings. Serve with freshly squeezed lemon wedges for a bright, zesty finish, and pair it with creamy coleslaw or fluffy cornbread for a true Southern feast. Perfectly seasoned and irresistibly crunchy, this pan-fried catfish is comfort food at its finest.
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 cup Buttermilk
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges (optional)
Instructions
Rinse the catfish fillets under cold water and pat them dry with a paper towel.
Pour the buttermilk into a shallow dish. Place the catfish in the buttermilk, turning to coat both sides, and let sit for 10 minutes.
In another shallow dish, combine the cornmeal, flour, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well to create the catfish coating.
Remove each catfish fillet from the buttermilk, allowing any excess to drip off, and dredge in the cornmeal mixture. Press lightly to ensure an even coating, then place the fillet on a clean plate. Repeat with the remaining fillets.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking, around 350°F (175°C).
Carefully place the coated catfish fillets in the skillet, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side, or until the fish is golden brown and crisp, and the internal temperature reaches 145°F (63°C).
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve immediately with optional lemon wedges for squeezing over the top, and enjoy!
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.7 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 380 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
