Spicy and Crispy Catfish Fillets
Get ready to elevate your seafood game with these Spicy and Crispy Catfish Fillets—a flavor-packed recipe perfect for weeknight dinners or casual gatherings! Each fillet is marinated in tangy buttermilk and a kick of hot sauce, then coated in a perfectly seasoned cornmeal and flour mixture infused with paprika, cayenne, and garlic powder for extra boldness. Fried to golden perfection in hot oil, these catfish fillets boast a satisfyingly crunchy exterior while remaining tender and moist inside. Serve them fresh and hot with a squeeze of lemon for a zesty finish that enhances every bite. Whether you're a fan of Southern-inspired cuisine or just love a spicy twist on comfort food, this easy-to-follow recipe delivers restaurant-quality results in under an hour. Perfect for fish fry nights or pairing with your favorite sides!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 cup Buttermilk
- 2 tablespoons 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
- 4 pieces Lemon wedges
Instructions
1. In a shallow dish, combine the buttermilk and hot sauce. Stir well to incorporate the hot sauce evenly.
2. Submerge the catfish fillets into the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for 30 minutes to marinate.
3. In another shallow dish, mix together the cornmeal, all-purpose flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.
4. Remove the catfish fillets from the buttermilk marinade, allowing any excess marinade to drip off.
5. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure an even and thorough coating.
6. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small amount of the cornmeal mixture into the oil—it should sizzle immediately.
7. Carefully place the coated catfish fillets into the hot oil. Fry in batches, avoiding overcrowding the skillet, for about 3-4 minutes per side or until golden brown and crispy.
8. Transfer the fried fillets to a plate lined with paper towels to drain any excess oil.
9. Serve the catfish fillets hot with lemon wedges on the side.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 634 mg | 13% | |
*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.
