Southern Fried Catfish Fillet
Dive into the irresistible flavors of the South with this Southern Fried Catfish Fillet recipe—a true classic that combines tender catfish fillets, a tangy buttermilk marinade, and a perfectly seasoned cornmeal crust. Each bite delivers a delightful crunch with hints of zesty paprika, cayenne pepper, and garlic powder, balanced by the subtle heat of hot sauce infused into the marinade. This recipe offers a quick-to-prepare dinner option, with just 15 minutes of prep time before frying the fillets to golden perfection. Serve these crispy catfish fillets hot and fresh, accompanied by lemon wedges for a burst of brightness—ideal for family meals or casual gatherings. Perfect for seafood lovers, this easy-to-follow recipe brings the authentic taste of Southern cooking right to your kitchen.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 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, mix the buttermilk and hot sauce, then submerge the catfish fillets into the mixture. Let it marinate for at least 30 minutes in the refrigerator.
In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix well to create the breading mixture.
Remove the catfish fillets from the buttermilk marinade, letting any excess drip off.
Dredge each fillet in the breading mixture, pressing gently to ensure the mixture adheres evenly. Shake off any excess.
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (177°C).
Carefully place the breaded fillets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
Fry the catfish for about 4-5 minutes on each side, or until the fillets are golden brown and cooked through.
Remove the fried catfish from the oil and let them drain on a plate lined with paper towels.
Serve the fried catfish fillets hot with lemon wedges on the side.
Nutrition Facts
Calories |
5201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.8 g | 573% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 269.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 26.4 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 620 mg | 48% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1525 mg | 32% | |
*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.
