Fried Catfish
Crispy, Juicy Fried Catfish: A Southern Delight
Ever taken a bite into a hot, crispy fried catfish fillet, and it instantly transports you to a cozy Southern diner on a warm afternoon? 🌞 There’s something truly special about this Fried Catfish recipe that brings together golden crunch and tender fish. It’s quick, simple, and utterly satisfying. You’re going to love how easy it is to whip up this classic dish, making it a perfect choice for any dinner.
Why Make This Recipe
Why should you add fried catfish to your menu? Well, for starters, it’s quick and leaves you with minimal cleanup. Who doesn’t appreciate a meal that’s delicious without needing to scrub a mountain of dishes afterward? Plus, it’s family-friendly—kids and adults alike will be fighting over the last piece!
And let’s be honest, no one can resist crispy fried goodness. Just wait until the aromas fill your kitchen; it’s bound to be a hit! 😋
Ingredients
You don’t need fancy stuff—just these basics!
- 4-6 catfish fillets (about 1 ½ pounds, skinless and boneless)
- 1 ½ cups cornmeal (yellow or white)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk (or regular milk as an alternative)
- Vegetable oil or peanut oil for frying (about 3 cups)
- Lemon wedges for serving (optional)
- Fresh parsley for garnish (optional)
Catfish is known for its mild, tender, and flaky meat, making it an ideal candidate for frying. The cornmeal coating gives it that signature crunch—every bite will have you smiling! Don’t forget the seasonings; they elevate the flavors beautifully.
Directions
Ready to fry up some magic? Here’s how you can do it:
-
Prepare the Catfish Fillets: Rinse the catfish fillets under cold water and pat them dry with paper towels. Set them aside.
-
Prepare the Coating: In a bowl, mix together the cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. In another bowl, whisk the eggs and buttermilk until combined.
-
Fry the Catfish: Dip each catfish fillet first into the buttermilk mixture, then coat it in the cornmeal mixture. Heat the oil in a large skillet over medium-high heat. Fry the fillets for about 4-5 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
-
Serve the Fried Catfish: Serve hot with lemon wedges and a sprinkle of fresh parsley on top (if you’re feeling fancy).
How to Make Fried Catfish (Overview)
Fried catfish is all about keeping it simple and satisfying. You start by preparing those delightful catfish fillets, giving them a soak in buttermilk for flavor and tenderness. Next, you mix up a crunchy coating that will make them sing! And then comes the best part—frying until they’re crispy and golden. Pro tip: Don’t crowd the pan; it’s the secret to getting that perfect crisp without the soggy situation.
How to Serve Fried Catfish
Now, serving fried catfish is where you can get creative! Picture this: golden fillets accompanied by crispy fries or a fresh coleslaw that adds a nice crunch. Toss in some hushpuppies, and you’ll be the star of the meal! The aroma will have everyone gathered around the table, eagerly awaiting their first delicious bite.
How to Store Fried Catfish
Leftovers? No problem! Fried catfish keeps well in the fridge for about 3 days. Just make sure it’s in an airtight container to maintain that crunch. For longer storage, you can freeze it for up to 3 months. When reheating, toss the fillets back in the skillet for a few minutes to crisp them up again. Trust me, soggy catfish is a no-go.
Tips to Make Fried Catfish
- Use cold oil to fry; it helps create that crispy texture we crave.
- Consider letting the fillets sit in the coating for a minute before frying; it helps it stick better.
- If you’re looking for a lighter version, try baking the fillets in the oven instead—less oil, less mess!
- Don’t be shy with the seasoning; it enhances the flavor dramatically.
- Try adding some hot sauce to the buttermilk for an extra kick!
Variation
Feeling adventurous? You can easily switch things up! Want a spicy twist? Add more cayenne or a dash of hot sauce to the buttermilk. Or, if you’re looking for a vegan version, try using tofu or eggplant slices coated in the same cornmeal mixture—just adjust the cooking time accordingly.
FAQs
Can I use frozen catfish fillets?
Absolutely! Just thaw them completely and pat them dry before battering.
What’s the best oil for frying?
Peanut or vegetable oil works best due to their high smoke points.
Can I make this ahead of time?
You can prep the catfish and coating ahead of time, but frying is best done fresh to keep that crunch!
📌 Pin this recipe for your next cozy dinner night!
Fried Catfish
Ingrédients
Method
- Rinse the catfish fillets under cold water and pat them dry with paper towels. Set them aside.
- In a bowl, mix together the cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
- In another bowl, whisk the eggs and buttermilk until combined.
- Dip each catfish fillet first into the buttermilk mixture, then coat it in the cornmeal mixture.
- Heat the oil in a large skillet over medium-high heat.
- Fry the fillets for about 4-5 minutes per side, until golden brown and crispy.
- Remove the fillets and drain on paper towels.
- Serve hot with lemon wedges and a sprinkle of fresh parsley on top.
