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Fried Catfish

This Fried Catfish recipe brings together golden crunch and tender fish, making it a quick, simple, and utterly satisfying Southern dish perfect for any dinner.
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Temps de préparation 15 minutes
Temps de cuisson 10 minutes
Temps total 25 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingrédients
  

For the Catfish
  • 1.5 pounds catfish fillets, skinless and boneless about 4-6 fillets
  • 2 large eggs
  • 1 cup buttermilk or regular milk as an alternative
  • 3 cups vegetable oil or peanut oil for frying
  • lemon wedges for serving (optional)
  • fresh parsley for garnish (optional)
For the Coating
  • 1.5 cups cornmeal yellow or white
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper optional, for extra heat
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper

Method
 

Preparation
  1. Rinse the catfish fillets under cold water and pat them dry with paper towels. Set them aside.
  2. In a bowl, mix together the cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
  3. In another bowl, whisk the eggs and buttermilk until combined.
Cooking
  1. Dip each catfish fillet first into the buttermilk mixture, then coat it in the cornmeal mixture.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Fry the fillets for about 4-5 minutes per side, until golden brown and crispy.
  4. Remove the fillets and drain on paper towels.
Serving
  1. Serve hot with lemon wedges and a sprinkle of fresh parsley on top.

Notes

Fried catfish keeps well in the fridge for about 3 days. For longer storage, freeze it for up to 3 months. To reheat, use a skillet for the best crisp.