Fried Catfish
Crispy, golden, and bursting with Southern flavor, this Fried Catfish recipe is a true classic that’s perfect for weeknight dinners or weekend gatherings. Tender catfish fillets are soaked in tangy buttermilk to enhance their delicate texture before being coated in a savory blend of yellow cornmeal, flour, and spices like paprika, cayenne, and garlic powder for the ultimate crunch. Fried to perfection in hot oil, each fillet boasts a beautifully crisp crust while staying moist and flaky inside. Serve this crowd-pleaser with fresh lemon wedges, a dash of hot sauce, and traditional Southern sides like coleslaw or hush puppies for a comforting and flavorful meal everyone will love. Perfect for fans of seafood recipes, Southern cuisine, or easy comfort food!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 4 cups vegetable oil
- 1 whole lemon wedges (optional)
- 2 tablespoons hot sauce (optional)
Instructions
Place the catfish fillets in a large bowl or shallow dish and pour the buttermilk over them. Ensure the fillets are completely covered and let them soak for 10-15 minutes. This helps to tenderize the fish and remove any strong odors.
While the fillets are soaking, prepare the coating mixture. In a large shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to distribute the spices evenly.
Heat a large cast-iron skillet or deep-fryer over medium-high heat and add the vegetable oil. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small amount of the coating mixture into it. It should sizzle immediately.
Remove the catfish fillets from the buttermilk one at a time, allowing any excess liquid to drip off. Dredge each fillet in the seasoned coating mixture, pressing gently to ensure the mixture adheres to all sides. Shake off any excess coating.
Carefully place the fillets into the hot oil, working in batches to avoid overcrowding the pan. Fry each fillet for 4-5 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Use tongs to turn the fillets as needed.
Once cooked, transfer the fried catfish to a wire rack set over a baking sheet to drain any excess oil. This helps keep the coating crispy.
Serve the fried catfish immediately with lemon wedges and your favorite hot sauce, if desired. Enjoy alongside side dishes like coleslaw, hush puppies, or cornbread for a complete Southern meal.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.6 g | 278% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 694 mg | 15% | |
*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.
