Country Fried Catfish
Crispy and golden on the outside, tender and flavorful on the inside, this Country Fried Catfish recipe is a Southern classic you’ll crave time and again. Marinated in a zesty blend of buttermilk and hot sauce, the catfish fillets soak up rich flavors before being coated in a perfectly seasoned cornmeal breading spiced with paprika, cayenne, and garlic. Fried to perfection in sizzling hot oil, each bite delivers a satisfying crunch and a hint of heat. Quick to prepare in under 30 minutes (plus marinating time) and ideal for a comforting dinner, this dish pairs beautifully with lemon wedges, creamy coleslaw, hush puppies, or your favorite Southern sides. Whether for a weeknight meal or a weekend feast, this Country Fried Catfish is sure to impress.
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Recipe Information
Ingredients
- 4 catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups cornmeal
- 0.5 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups vegetable oil
- 4 lemon wedges
Instructions
In a shallow dish, whisk together buttermilk and hot sauce to create the marinade.
Place the catfish fillets in the buttermilk marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
In another shallow dish, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to create the breading.
Remove the catfish fillets from the marinade, allowing excess liquid to drip off, and coat each fillet thoroughly in the cornmeal breading. Press gently to ensure an even coating.
Heat the vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat until it reaches 350°F (175°C). To test, drop a pinch of breading into the oil; it should sizzle immediately.
Carefully place the breaded catfish fillets into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook each fillet for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to remove the fillets, and transfer them to a plate lined with paper towels to drain excess oil.
Serve the country fried catfish hot with lemon wedges on the side, and pair with your favorite Southern sides like coleslaw or hush puppies.
Nutrition Facts
Calories |
5675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.8 g | 588% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 269.8 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 26.8 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 653 mg | 50% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2526 mg | 54% | |
*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.
