Catfish Wings
Crispy, golden, and bursting with flavor, Catfish Wings are a delightful twist on traditional fried fish that’s perfect for game day appetizers or a unique family meal. Each piece of catfish is cut into wing-sized portions, marinated in a flavorful buttermilk and hot sauce mixture, and coated in a seasoned flour and cornmeal blend infused with garlic, onion powder, smoked paprika, and a hint of cayenne pepper for just the right kick. Deep-fried to perfection, these crunchy bites are irresistibly tender inside and pair beautifully with tangy lemon wedges and your favorite dipping sauces, like remoulade or ranch. Ready in under an hour, Catfish Wings are an easy yet crowd-pleasing dish that brings Southern-inspired comfort food to your table.
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges
Instructions
Cut each catfish fillet into 3-4 wing-sized pieces, resembling chicken wing cuts.
In a large bowl, whisk together the buttermilk and hot sauce.
Place the catfish pieces into the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to marinate. For best results, marinate for up to 2 hours.
In another large bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Remove the catfish pieces from the buttermilk, allowing any excess liquid to drip off, and then coat them in the seasoned flour mixture. Press the flour mixture onto each piece to ensure a good coating. Repeat until all pieces are coated.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
Carefully place the coated catfish pieces into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and crispy.
Using a slotted spoon, transfer the fried catfish wings to a wire rack or paper towel-lined plate to drain excess oil.
Serve the catfish wings hot with lemon wedges on the side and your favorite dipping sauces, such as tartar sauce, remoulade, or ranch.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 750 mg | 16% | |
*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.
