Low Sodium Southern Fried Catfish Fillet
Experience the bold, irresistible flavors of the South with this Low Sodium Southern Fried Catfish Fillet recipe. Perfectly seasoned with a blend of earthy paprika, zesty garlic and onion powders, and a hint of cayenne for subtle heat, these crispy catfish fillets are fried to golden perfection in a light, flavorful cornmeal coating. Soaked in buttermilk to tenderize and enhance flavor, this dish is crafted to keep the sodium low without compromising on taste. Quick and easy to prepare in under 30 minutes, it’s an ideal choice for a delicious weeknight dinner or a comforting weekend feast. Serve your golden fillets straight out of the skillet with zesty lemon wedges, creamy coleslaw, or a splash of low-sodium hot sauce for the ultimate Southern-style experience!
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 cup Buttermilk
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Parsley flakes (dried)
- 2 cups Canola oil or peanut oil (for frying)
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a shallow dish, pour the buttermilk. Place the catfish fillets in the dish, ensuring they are fully submerged. Let them soak for at least 10 minutes while you prepare the coating.
In another shallow dish or large resealable plastic bag, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and parsley flakes. Mix thoroughly to create an even coating mixture.
Remove the catfish fillets from the buttermilk and let any excess milk drip off. Place each fillet in the cornmeal mixture, ensuring it is thoroughly coated on all sides. If using a plastic bag, seal the bag and shake it gently to coat the fish evenly.
Heat the canola oil in a large skillet or cast-iron pan over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can test the oil by dropping a small amount of the coating mixture into the oil—it should sizzle and slowly rise to the surface.
Carefully place the coated catfish fillets into the hot oil. Fry 2-3 fillets at a time, depending on the size of your pan, to avoid overcrowding.
Cook each fillet for 4-5 minutes on one side, then flip and cook for another 4-5 minutes until the fish is golden brown and the internal temperature reaches 145°F.
Remove the fried catfish from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges, a side of coleslaw, or your favorite low-sodium hot sauce.
Nutrition Facts
Calories |
5756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.1 g | 644% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 479 mg | 21% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 13.8 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 368 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2040 mg | 43% | |
*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.
