Crispy Cayenne Cocktail Catfish
Transform your dinner table with this Crispy Cayenne Cocktail Catfish, a Southern-inspired seafood dish that's as bold in flavor as it is easy to prepare. Tender catfish fillets are marinated in a zesty buttermilk and hot sauce blend, then coated in a perfectly seasoned cornmeal and flour mixture featuring a kick of cayenne, paprika, and garlic powder. Fried to golden, crispy perfection in just minutes, this dish delivers a delightful crunch with every bite. Garnished with fresh parsley and served alongside lemon wedges for a bright, tangy finish, this recipe is a showstopper for weeknight meals or entertaining guests. Pair it with your favorite cocktail sauce or tartar sauce for dipping, and enjoy a restaurant-quality seafood experience right at home. Perfectly crispy, spicy, and satisfying—your taste buds will thank you!
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 cup Buttermilk
- 2 tablespoons Hot sauce
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Cayenne pepper
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, chopped for garnish)
Instructions
Start by rinsing the catfish fillets under cold water and pat them dry with paper towels.
In a medium bowl, mix the buttermilk and hot sauce together. Place the catfish fillets in the bowl, ensuring they are fully submerged. Let them marinate for 15 minutes.
Meanwhile, in a shallow dish or plate, combine the flour, cornmeal, cayenne pepper, paprika, garlic powder, salt, and black pepper. Mix well to create the breading mixture.
Heat the vegetable oil in a large skillet or deep pan over medium-high heat. The oil should reach a temperature of about 350°F for frying.
Remove a catfish fillet from the buttermilk mixture, letting any excess drip off. Coat the fillet thoroughly in the breading mixture, pressing gently to ensure an even coating.
Carefully place the coated fillet into the hot oil. Repeat with the remaining fillets, frying in batches if necessary to avoid overcrowding the pan.
Fry 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 place them on a plate lined with paper towels to drain excess oil.
Serve the Crispy Cayenne Cocktail Catfish hot with lemon wedges on the side and garnish with fresh parsley, if desired. Pair with tartar sauce or cocktail sauce for dipping.
Nutrition Facts
Calories |
5372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.9 g | 574% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 14.8 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2162 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.
