Southern Garlic Catfish
Indulge in the bold flavors of the South with this irresistible Southern Garlic Catfish recipe, a perfect fusion of spice, crunch, and zest. Tender catfish fillets are marinated in a tangy blend of buttermilk, garlic, and hot sauce, ensuring every bite is infused with rich flavor. Coated in a seasoned cornmeal dredge with a hint of paprika and cayenne, these fillets are fried to golden perfection for a delightfully crispy exterior. Accompanied by fresh lemon wedges and optional parsley garnish, this easy-to-make dish is ideal for a comforting weeknight dinner or an impressive Southern-inspired spread. With a quick prep time of just 15 minutes and sizzling results, Southern Garlic Catfish is a culinary classic that’s sure to satisfy!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup buttermilk
- 3 pieces garlic cloves, minced
- 1 tablespoon hot sauce
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 2 pieces lemon wedges (for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a large bowl, mix the buttermilk, minced garlic, and hot sauce. Add the catfish fillets to the bowl, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
In a shallow dish, combine the cornmeal, all-purpose flour, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well to create the dredging mixture.
Remove the catfish fillets from the buttermilk mixture, allowing any excess to drip off. Coat each fillet thoroughly in the dredging mixture, pressing gently to ensure the coating adheres.
Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by sprinkling a small amount of the dredging mixture into the oil—it should sizzle immediately.
Carefully place the breaded catfish fillets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry for 4-5 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork.
Transfer the cooked catfish to a plate lined with paper towels to drain any excess oil.
Serve the Southern Garlic Catfish hot, garnished with fresh parsley if desired, and accompanied by lemon wedges for a bright, zesty finish.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 5.8 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 709 mg | 15% | |
*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.
