Spicy Cornmeal Crusted Catfish
Dive into the bold, Southern-inspired flavors of this Spicy Cornmeal Crusted Catfish, a perfect pairing of crispy texture and zesty heat. Tender catfish fillets are marinated in a tangy buttermilk and hot sauce mixture before being coated in a perfectly seasoned blend of cornmeal, flour, paprika, garlic, and cayenne for a satisfying crunch. Pan-fried to golden perfection, this dish delivers a delightful balance of spice and earthy flavors in every bite. Ready in just 30 minutes, it’s an easy and impressive option for weeknight dinners or casual gatherings. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a bright, citrusy finish that elevates the dish even further. Whether you're a seafood lover or looking to try something new, this catfish recipe is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 2 cups vegetable oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley (optional, chopped for garnish)
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a shallow dish, combine buttermilk and hot sauce. Stir to mix well.
In another shallow dish, combine cornmeal, flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
Submerge each catfish fillet in the buttermilk mixture, ensuring it is fully coated.
Dredge the fillet in the cornmeal mixture, pressing gently to ensure the coating sticks evenly. Repeat for all fillets and set them aside on a plate.
Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep and reach approximately 350°F (175°C).
Carefully place the coated catfish fillets into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
Cook each fillet for about 3–4 minutes per side, or until the crust is golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C).
Using a slotted spatula or tongs, remove the fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Garnish with fresh parsley (if desired) and serve immediately with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 649 mg | 14% | |
*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.
