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If you’re craving a taste of the South, this Southern Fried Catfish Recipe is just what you need. Crispy on the outside, tender on the inside, these catfish fillets are packed with flavor. Perfect for a family dinner or a weekend treat, this dish brings a bit of Southern comfort to your table. Let’s dive into this mouthwatering recipe and get cooking!
Southern Fried Catfish Recipe
Ingredients:
- 4 fillets about 6-8 ounces each catfish
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups buttermilk
- 1 cup for frying vegetable oil
Instructions:
- In a mixing bowl, combine cornmeal, flour, salt, pepper, paprika, garlic powder, and onion powder.
- Dip catfish fillets in buttermilk, then dredge in the cornmeal mixture, pressing to coat well.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry catfish fillets for 3-4 minutes on each side, or until golden brown and cooked through.
- Drain on paper towels and serve hot.
What You Will Need
Read more: Triple Dipped Fried Chicken Recipe
What you will need to make southern fried catfish
- Catfish fillets: Mild flavor and flaky texture make them perfect for frying, absorbing the seasoning blend beautifully.
- Cornmeal: Adds a crispy, golden crust that is essential for authentic southern fried catfish.
- All-purpose flour: Helps the cornmeal adhere to the fish, ensuring an even, crunchy coating.
- Paprika: Provides a subtle smokiness and enhances the color of the crust.
- Garlic powder: Infuses the fish with a savory depth that complements the other spices.
- Onion powder: Adds a hint of sweetness and complexity to the seasoning mix.
- Buttermilk: Tenderizes the catfish while adding a tangy flavor that balances the spices.
- Vegetable oil: Ideal for frying due to its high smoke point, ensuring the fish cooks evenly without burning.
Tools and Instruments Required
- Mixing bowl: Essential for combining cornmeal, flour, and spices evenly, ensuring a consistent coating for the catfish fillets.
- Frying pan: Needed to fry the catfish fillets to a golden brown, providing the perfect crispy texture.
- Tongs: Useful for flipping the fillets without breaking them, ensuring even cooking on both sides.
- Paper towels: Important for draining excess oil from the fried catfish, keeping them crispy and not greasy.
Southern Fried Catfish
Classic Southern fried catfish with a crispy cornmeal coating.
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Equipment
- Frying Pan
- Mixing bowl
- Tongs
Read more: Southern Buttermilk Fried Chicken Recipe
Ingredients:
Main Ingredients
- 4 fillets Catfish about 6-8 ounces each
- 1 cup Cornmeal
- 1/2 cup All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 2 cups Buttermilk
- 1 cup Vegetable oil for frying
Instructions:
- 1. In a mixing bowl, combine cornmeal, flour, salt, pepper, paprika, garlic powder, and onion powder.
- 2. Dip catfish fillets in buttermilk, then dredge in the cornmeal mixture, pressing to coat well.
- 3. Heat vegetable oil in a frying pan over medium-high heat.
- 4. Fry catfish fillets for 3-4 minutes on each side, or until golden brown and cooked through.
- 5. Drain on paper towels and serve hot.
Notes:
For extra flavor, add a pinch of cayenne pepper to the cornmeal mixture.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 2mg
Read more: Southern Fried Chicken Livers Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the catfish fillets as per the recipe up to the dredging step.
- Place the coated fillets on a baking sheet lined with parchment paper.
- Cover with plastic wrap and refrigerate for up to 24 hours.
Freezing Instructions
- After coating, lay the fillets on a baking sheet lined with parchment paper.
- Freeze the fillets until solid, about 2 hours.
- Transfer the frozen fillets to a freezer-safe bag or container.
- Label with the date and freeze for up to 3 months.
- To cook, thaw in the refrigerator overnight, then fry as directed.
For a crispier crust on your catfish, try double-dipping the fillets in buttermilk and the cornmeal mixture before frying.
Frequently Asked Questions
FAQ:
How do I know when the catfish is cooked through?
The fillets should be golden brown and flake easily with a fork.
Can I use a different type of fish?
Yes, you can substitute with tilapia or cod, but cooking times may vary.
What can I serve with fried catfish?
Hush puppies, coleslaw, and cornbread are classic sides.
Can I bake the catfish instead of frying?
Yes, bake at 400°F for 20-25 minutes, flipping halfway through.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
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