Fried Catfish Bites
Crispy, golden, and irresistibly tender, these Fried Catfish Bites are the ultimate snack or appetizer for seafood lovers. Marinated in a tangy buttermilk and hot sauce blend, the catfish pieces are infused with bold flavors before being dredged in a perfectly seasoned coating of cornmeal, flour, and smoky spices like paprika and cayenne. Each bite boasts a deliciously crunchy exterior and flaky, melt-in-your-mouth interior, fried to perfection in hot, bubbling oil. Ready in just 30 minutes, these catfish bites are a crowd-pleasing treat for game nights, casual gatherings, or weeknight dinners. Serve them with lemon wedges and your favorite dipping sauce—tartar, hot sauce, or even a zesty aioli—for a dish that’s as versatile as it is satisfying. Perfectly suited for Southern cuisine enthusiasts, this recipe guarantees a crispy catfish experience that's packed with flavor!
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Recipe Information
Ingredients
- 1 pound catfish fillets
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable oil (for frying)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized pieces, roughly 1.5-inch cubes.
In a shallow bowl or resealable plastic bag, combine the buttermilk and hot sauce. Add the catfish bites, ensuring they are submerged, and let them marinate for 15 minutes.
In another shallow dish, mix together the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
Remove the catfish bites from the buttermilk marinade, shaking off any excess liquid. Dredge each piece thoroughly in the cornmeal mixture, pressing lightly to ensure an even coating.
Heat the vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a pinch of the cornmeal mixture into it—if it sizzles immediately, it’s ready.
Fry the catfish bites in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer the fried bites to a plate lined with paper towels to drain any excess oil.
Serve the Fried Catfish Bites warm with lemon wedges, if desired. They pair wonderfully with tartar sauce, hot sauce, or your favorite dipping sauce.
Nutrition Facts
Calories |
5687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.3 g | 645% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3226 mg | 140% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 15.3 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 372 mg | 29% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2255 mg | 48% | |
*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.
