Texas Fried Catfish
Indulge in the bold flavors of the South with this crispy, golden Texas Fried Catfish recipe! Perfectly seasoned with a mouthwatering blend of garlic powder, paprika, and a touch of cayenne heat, these catfish fillets are marinated in a tangy buttermilk and hot sauce mixture for maximum tenderness and flavor. Coated in a crunchy cornmeal crust and fried to perfection in a cast-iron skillet, each bite boasts a heavenly mix of texture and spice. Whether served with a squeeze of fresh lemon, a dollop of creamy tartar sauce, or classic Southern sides like coleslaw and cornbread, this quick and easy recipe is sure to be a family favorite. Ready in just 30 minutes of cooking time and perfect for fish fry nights, Texas Fried Catfish offers an authentic taste of Southern comfort cuisine!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups yellow cornmeal
- 0.5 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
- 1 whole (for serving) lemon wedges
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 to the mixture, ensuring they are fully coated. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
In a shallow dish, whisk together the cornmeal, all-purpose flour, garlic powder, paprika, cayenne pepper, salt, and black pepper.
Remove the catfish fillets from the buttermilk, letting any excess drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating on all sides. Set the coated fillets aside on a plate.
In a large cast-iron skillet or deep frying pan, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil maintains the right temperature.
Carefully place the catfish fillets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry each fillet for 3-4 minutes per side, or until golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried catfish to a paper towel-lined plate to drain any excess oil.
Serve the Texas Fried Catfish hot with lemon wedges on the side. Optionally, pair with tartar sauce, coleslaw, or cornbread for a complete Southern-style meal.
Nutrition Facts
Calories |
8994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 874.0 g | 1121% | |
| Saturated Fat | 133.3 g | 667% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 28.4 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 663 mg | 51% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2478 mg | 53% | |
*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.
