Deep Fried Catfish
Crispy, golden, and irresistibly flavorful, this Deep Fried Catfish recipe is a classic Southern delight that will have your taste buds dancing. Tender catfish fillets are marinated in a spicy buttermilk and hot sauce mixture for maximum flavor before being coated in a perfectly seasoned blend of cornmeal, paprika, garlic, and cayenne for that signature crunch. Fried to perfection in hot oil, these fillets emerge with a crunchy crust and flaky interior that’s simply irresistible. Ready in under 40 minutes, this dish is ideal for weeknight dinners or a laid-back gathering. Serve your catfish hot with fresh lemon wedges, coleslaw, hush puppies, or cornbread to complete the ultimate Southern comfort meal. Perfect for seafood lovers, this fried catfish recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable oil
- 1 whole lemon wedges (for serving)
Instructions
Place the catfish fillets in a shallow dish. In a separate bowl, whisk together the buttermilk and hot sauce. Pour the buttermilk mixture over the catfish, ensuring the fillets are fully submerged. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for extra flavor.
In a shallow dish, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the coating for the catfish.
Remove the catfish from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating on all sides.
Heat the vegetable oil in a large, deep skillet or cast-iron pan over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small pinch of the coating mixture into the oil—if it sizzles, the oil is ready.
Carefully lower the coated catfish fillets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 4–5 minutes per side, or until the catfish is golden brown and crispy, and the internal temperature reaches 145°F (63°C).
Use a slotted spoon or tongs to transfer the fried catfish to a plate lined with paper towels to drain any excess oil.
Serve the deep-fried catfish hot with lemon wedges on the side for a fresh, zesty touch. Pair with your favorite Southern-style sides like coleslaw, hush puppies, or cornbread.
Nutrition Facts
Calories |
8916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 873.4 g | 1120% | |
| Saturated Fat | 133.1 g | 665% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 31.6 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 699 mg | 54% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2664 mg | 57% | |
*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.
