Dolly Partons Pan Fried Catfish
Bring a taste of Southern comfort to your table with Dolly Parton’s Pan-Fried Catfish, a crispy and flavorful dish that’s perfect for weeknight dinners or weekend gatherings. This easy-to-make recipe begins with tender catfish fillets marinated in a zesty blend of buttermilk and hot sauce for a subtle kick. Each fillet is then coated in a perfectly seasoned cornmeal mixture featuring paprika, cayenne, and garlic powder, creating an irresistibly crunchy crust. Pan-fried to golden perfection in just minutes, these fillets are served with a squeeze of fresh lemon for a delightful tang. Pair this Southern classic with coleslaw, cornbread, or hush puppies for a meal that’s as hearty as it is unforgettable! Explore this quick, 35-minute recipe to treat your family to a dish bursting with flavor and tradition.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil
- 4 pieces lemon wedges
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a shallow dish, mix the buttermilk and hot sauce. Submerge the catfish fillets in the mixture, ensuring they are well coated. Let them marinate for at least 10 minutes.
In a separate shallow dish, combine cornmeal, all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix well to create an even breading mixture.
Remove each fillet from the buttermilk mixture, letting the excess drip off, and dredge it in the cornmeal mixture, pressing gently to coat both sides evenly.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers but does not smoke. You can test by dropping a small pinch of the breading into the oil—it should sizzle immediately.
Carefully place the breaded fillets into the skillet, cooking in batches if necessary to avoid overcrowding the pan.
Fry the catfish for 3–4 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork.
Remove the cooked fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve hot with lemon wedges on the side for a zesty finish. Pair the catfish with your favorite Southern sides like coleslaw, cornbread, or hush puppies for a complete meal.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 631 mg | 13% | |
*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.
