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Fried Catfish

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Fried Catfish is a Southern classic with a crispy cornmeal crust and tender, flaky fish inside. Perfectly fried to golden perfection, this flavorful dish is easy to make and ideal for any occasion. Enjoy it with classic sides like hushpuppies or coleslaw for a truly satisfying meal.

Ingredients

  • 4 catfish fillets (about 4-6 ounces each)

  • 1 cup cornmeal

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cayenne pepper (optional)

  • 1/2 cup buttermilk (or regular milk if preferred)

  • 1 large egg

  • Vegetable oil (for frying)

Instructions

  • Prepare the catfish: Pat the catfish fillets dry with paper towels to remove excess moisture.

  • Make the batter: In a shallow bowl, whisk together the buttermilk and egg. In another shallow dish, combine the cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne pepper.

  • Coat the fish: Dip each fillet into the buttermilk mixture, then dredge in the cornmeal mixture. Press the coating gently to ensure it sticks.

  • Heat the oil: Heat about 1-2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). You can test by dropping a bit of cornmeal into the oil – if it sizzles immediately, the oil is ready.

  • Fry the catfish: Carefully add the fillets to the hot oil, frying for 4-5 minutes per side or until golden brown and crispy. The fish should reach an internal temperature of 145°F (63°C).

  • Drain and serve: Remove the fillets and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite sides.

Notes

Add extra seasoning like Old Bay or Cajun seasoning for added flavor.For a crispier crust, double-dip the fillets.For a gluten-free version, use almond flour or gluten-free breadcrumbs.

Find it online: https://cookibly.com/fried-catfish/