Crispy Catfish Fillets
Turn your dinner table into a Southern-inspired feast with these irresistibly crispy catfish fillets! This easy-to-follow recipe features tender, flaky catfish marinated in tangy buttermilk and a touch of hot sauce, then coated in a perfectly seasoned cornmeal crust with hints of garlic, onion, and cayenne. Fried to a beautiful golden brown in hot vegetable oil, these fillets deliver a satisfying crunch with every bite. Ready in just 30 minutes, this dish is a quick and delicious way to enjoy restaurant-quality fried catfish at home. Serve these fillets hot with a squeeze of fresh lemon for a zesty kick and pair them with your favorite sides like coleslaw or cornbread for a meal packed with classic Southern charm! Perfect for family dinners or casual gatherings, these crispy catfish fillets are sure to impress.
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Recipe Information
Ingredients
- 4 pieces Fresh catfish fillets
- 1 cup Buttermilk
- 2 teaspoons Hot sauce
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Rinse the catfish fillets under cold water and pat dry with paper towels.
Pour the buttermilk into a shallow dish and stir in the hot sauce. Submerge the catfish fillets in the buttermilk mixture and let them soak for at least 10 minutes while you prepare the coating.
In a separate shallow dish, combine the yellow cornmeal, all-purpose flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test the oil by dropping in a small pinch of breading; it should sizzle immediately.
Remove one catfish fillet from the buttermilk mixture, allowing any excess liquid to drip off. Dredge the fillet in the cornmeal mixture, pressing lightly to ensure an even coating. Repeat with the remaining fillets.
Carefully place the coated fillets into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry each fillet for 3-5 minutes per side, or until golden brown and crispy. Use tongs to turn the fish gently.
Once cooked, transfer the fillets to a plate lined with paper towels to drain excess oil.
Serve the crispy catfish fillets immediately, garnished with lemon wedges if desired.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.7 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 656 mg | 14% | |
*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.
