Fried Fish New Orleans
Get a taste of the vibrant South with Fried Fish New Orleans, a mouthwatering dish that combines the flaky tenderness of catfish with a perfectly seasoned, crispy crust. This recipe shines with its bold Creole seasoning, a dash of smoky paprika, and the tangy kick of buttermilk and hot sauce marinade, ensuring every bite is packed with flavor. Dredged in a blend of cornmeal and flour for a golden crunch, and fried to perfection in hot oil, this classic Southern staple is both easy to prepare and utterly irresistible. Serve it hot with a squeeze of fresh lemon, your favorite tartar sauce, or a side of coleslaw to complete the ultimate down-home feast. Perfect for weeknight dinners or crowd-pleasing gatherings, this New Orleans-inspired fried fish is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable oil (for frying)
- 1 for serving lemon wedges
Instructions
In a shallow dish, combine buttermilk and hot sauce. Submerge the catfish fillets in the mixture, ensuring they are fully coated. Cover the dish and marinate in the refrigerator for 20 minutes.
In a separate shallow dish, mix together the all-purpose flour, cornmeal, Creole seasoning, paprika, garlic powder, salt, and black pepper.
Remove the catfish fillets from the buttermilk mixture, allowing any excess to drip off, and dredge each piece in the flour and cornmeal mixture, pressing lightly to ensure an even coating.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain consistent frying temperature.
Carefully add the coated catfish fillets to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side, or until the fish is golden brown and crispy.
Transfer the cooked fish to a wire rack or a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side. Pair with tartar sauce, coleslaw, or even a slice of cornbread for a classic Southern meal!
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 669 mg | 14% | |
*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.
