Southern Fried Catfish
Crispy, golden, and bursting with bold Southern flavor, this Southern Fried Catfish recipe is a true soul food classic. Fresh catfish fillets are marinated in a zesty buttermilk and hot sauce mixture, then coated with a perfectly seasoned blend of yellow cornmeal, flour, and spices like paprika, garlic powder, and cayenne for a flavorful, crunchy crust. Fried to perfection in hot oil, each bite delivers a delightful combination of tender fish and crisp coating. Ready in just 40 minutes, this dish is ideal for any occasion, whether it's a casual weeknight dinner or a weekend family gathering. Serve piping hot with lemon wedges and classic sides like hush puppies or coleslaw for an authentic taste of the South. Perfect for fried fish lovers, this recipe is a must-try for anyone craving a timeless Southern delicacy!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
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. Add the catfish fillets, ensuring they are fully submerged. Cover and refrigerate for 15 minutes to allow the flavors to infuse.
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 liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure it adheres evenly.
Heat the vegetable oil in a large cast-iron skillet or deep fryer to 350°F (175°C). The oil should be deep enough to fully submerge the fillets.
Working in batches, carefully place the coated catfish fillets into the hot oil. Fry for 3-5 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to flip the fillets halfway through cooking.
Transfer the fried catfish to a plate lined with paper towels to drain excess oil. Repeat with the remaining fillets.
Serve the Southern Fried Catfish hot with lemon wedges on the side. Pair with hush puppies, coleslaw, or your favorite Southern sides for a complete meal.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 214 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 871 mg | 19% | |
*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.
