Light N Crispy Catfish
Delight in the irresistible crunch of Light N Crispy Catfish, a Southern-inspired favorite perfect for fish fry enthusiasts! This quick, 25-minute recipe features tender catfish fillets soaked in creamy buttermilk for maximum flavor, then coated in a perfectly seasoned mix of cornmeal, flour, and spices like paprika and cayenne. The result? A golden, crispy crust that shatters with every bite. Fried to perfection in just minutes, this dish pairs beautifully with fresh lemon wedges, coleslaw, or classic hush puppies. Whether you're hosting a backyard gathering or craving a comforting dinner, this easy-to-follow recipe promises restaurant-quality fried catfish right at home!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 1 to taste lemon wedges
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
Place the fillets in a shallow dish and pour the buttermilk over them. Ensure the fillets are fully submerged in the buttermilk. Let them soak for 10 minutes while you prepare the coating.
In a large shallow dish, combine cornmeal, all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix thoroughly to create the coating mixture.
Remove the fillets from the buttermilk, allowing any excess liquid to drip off, then dredge each fillet in the coating mixture. Press the mixture gently onto the fillets to ensure an even, thorough coating. Set the coated fillets on a plate.
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a small crumb of the coating mixture into the oil; if it sizzles and floats to the surface, the oil is ready.
Carefully place the coated catfish fillets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry each fillet for 3-4 minutes per side, or until golden brown and crispy. Use tongs to turn the fillets to prevent breaking the coating.
Transfer the cooked catfish to a plate lined with paper towels to drain any excess oil.
Serve the Light N Crispy Catfish immediately with lemon wedges on the side for a fresh, zesty kick. Optional side dishes include coleslaw, tartar sauce, or hush puppies.
Nutrition Facts
Calories |
5978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.3 g | 654% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 25.9 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 640 mg | 49% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2392 mg | 51% | |
*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.
