Front Porch Fried Catfish
Crispy, golden, and perfectly seasoned, Front Porch Fried Catfish is a Southern classic that brings comfort food to your table with bold flavors and a satisfying crunch. This recipe features tender catfish fillets marinated in a tangy blend of buttermilk and hot sauce, then coated in a spiced cornmeal crust infused with paprika, cayenne, and garlic for a smoky heat. The fillets are fried to perfection in sizzling vegetable oil, creating a mouthwatering texture that's crunchy on the outside and succulent on the inside. Ready in just 30 minutes of hands-on time, this easy-to-follow recipe is perfect for family dinners or weekend gatherings. Serve your fried catfish hot with a squeeze of fresh lemon and traditional Southern sides like coleslaw or hush puppies for an authentic taste of comfort.
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Recipe Information
Ingredients
- 4 fillets catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups cornmeal
- 0.5 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups vegetable oil
- 1 lemon lemon wedges
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a large bowl, mix the buttermilk and hot sauce. Add the catfish fillets to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to 2 hours for better flavor.
In a shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well to evenly distribute the seasonings.
Remove the catfish fillets from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each fillet in the cornmeal mixture, coating evenly on all sides. Gently press the coating onto the fish to ensure it adheres.
Heat the vegetable oil in a deep skillet or cast-iron pan over medium-high heat. The oil should reach a temperature of about 350°F (175°C). Test by dropping a small pinch of the cornmeal mixture into the oil; if it sizzles immediately, it's ready.
Carefully place the breaded catfish fillets into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
Cook each fillet for 4-5 minutes per side or until golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
Using a slotted spoon, transfer the fried catfish to a plate lined with paper towels to drain excess oil.
Serve hot with lemon wedges for squeezing over the top. Enjoy alongside classic Southern sides like coleslaw, hush puppies, or cornbread.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 145% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 790 mg | 17% | |
*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.
