Gluten-Free Southern Fried Catfish Fillet
Sink your teeth into the irresistible flavors of this Gluten-Free Southern Fried Catfish Fillet recipe—perfectly crispy, boldly seasoned, and entirely gluten-free. Marinated in a tangy buttermilk and hot sauce blend, these flaky catfish fillets are coated in a flavorful mixture of gluten-free cornmeal and all-purpose flour, elevating the classic southern fried fish experience. A balanced medley of paprika, garlic powder, onion powder, and cayenne pepper delivers the perfect kick of spice, while a golden fry ensures a delightful crunch with every bite. Ideal for those avoiding gluten but craving bold southern comfort food, this dish pairs perfectly with gluten-free sides like creamy coleslaw or buttery cornbread. Ready in just 30 minutes, it's a quick and satisfying dish that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups gluten-free cornmeal
- 0.5 cups gluten-free all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups neutral frying oil (e.g., vegetable or peanut oil)
Instructions
In a large shallow dish, combine the buttermilk and hot sauce. Mix well.
Place the catfish fillets into the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to 2 hours to marinate.
In another shallow dish, combine the gluten-free cornmeal, gluten-free all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to create the breading mixture.
Remove the catfish fillets from the buttermilk mixture, allowing excess liquid to drip off. Dredge each fillet in the seasoned breading mixture, pressing gently to ensure an even coating. Set the coated fillets aside on a clean plate.
Heat the frying oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature control.
Carefully lower the breaded catfish fillets into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Cook the fillets for 3-5 minutes on each side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
Using a slotted spoon or tongs, remove the fried catfish fillets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite gluten-free sides, such as coleslaw, cornbread, or mashed potatoes.
Nutrition Facts
Calories |
9754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 978.6 g | 1255% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 25.5 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 644 mg | 50% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2251 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.
