Restaurant Style Fried Catfish
Bring the flavors of your favorite seafood joint right to your kitchen with this Restaurant Style Fried Catfish recipe, a southern classic that's crispy, golden, and irresistibly delicious. Perfectly marinated in a tangy blend of buttermilk and hot sauce, the catfish fillets take on a tender texture and bold flavor before being dredged in a seasoned cornmeal coating spiced with paprika, cayenne, and garlic powder. Fried to a tantalizing crunch, each bite delivers the perfect balance of savory heat and satisfying crispiness. Ideal for weeknight dinners or weekend get-togethers, this crowd-pleaser pairs beautifully with lemon wedges for a zesty finish. Whether you're a seasoned cook or a beginner, this easy, foolproof recipe will delight your taste buds while giving you the flavor-packed experience of restaurant-style fried seafood at home!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable oil
- 4 pieces lemon wedges
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a large bowl, combine the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and let them marinate for at least 15 minutes (or up to 4 hours in the refrigerator for extra flavor).
In a shallow dish, mix together the yellow cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the catfish fillets from the buttermilk mixture, allowing any excess to drip off, and dredge them in the cornmeal-flour mixture. Make sure each fillet is well-coated and gently shake off any extra breading.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for precise frying.
Carefully lower the catfish fillets into the hot oil, making sure not to overcrowd the pan. Fry the fillets in batches for 4-6 minutes per side, or until golden brown and crispy.
Use a slotted spoon or tongs to remove the fried catfish from the oil and place them on a wire rack or paper towel-lined plate to drain any excess grease.
Serve the fried catfish hot with lemon wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
8920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 871.6 g | 1117% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3811 mg | 166% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 26.0 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 653 mg | 50% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2363 mg | 50% | |
*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.
