Fried Catfish 2
Crispy, golden, and bursting with bold Southern flavors, "Fried Catfish 2" is a classic comfort dish elevated by a spicy buttermilk marinade and a perfectly seasoned cornmeal coating. The catfish fillets are soaked in a zesty blend of buttermilk and hot sauce, then dredged in a flavorful mixture of paprika, garlic powder, and a touch of cayenne for a subtle kick. Fried to perfection in hot oil, the result is catfish that's irresistibly crunchy on the outside and tender on the inside. Ready in just 30 minutes, this quintessential Southern recipe pairs beautifully with lemon wedges, coleslaw, or hush puppies for a meal that’s as satisfying as it is soulful. Perfect for weeknight dinners or backyard gatherings, this dish brings restaurant-quality fried catfish right to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable oil
- 4 pieces lemon wedges
Instructions
In a medium-sized bowl, combine the buttermilk and hot sauce.
Rinse the catfish fillets under cold water, pat dry with paper towels, and place them into the buttermilk mixture. Let them marinate for at least 15 minutes (or up to 1 hour for extra flavor).
In a shallow dish, mix the cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Remove one catfish fillet from the buttermilk mixture and allow excess liquid to drip off. Dredge the fillet in the cornmeal mixture, pressing it gently to make sure it is evenly coated. Repeat with the remaining fillets.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a candy or frying thermometer to monitor the temperature for accuracy.
Carefully lower the fillets into the hot oil, working in batches to avoid overcrowding the pan. Fry the catfish for 3-5 minutes per side, or until golden brown and crispy.
Remove the cooked catfish from the oil and transfer to a plate lined with paper towels to drain any excess oil.
Serve the fried catfish immediately with lemon wedges on the side. Pair with coleslaw, hush puppies, or your favorite Southern-style sides!
Nutrition Facts
Calories |
7301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 664.2 g | 852% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 404.2 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3812 mg | 166% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 26.1 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 645 mg | 50% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2373 mg | 50% | |
*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.
