Fried Catfish (Southern USA)
.webp "Fried Catfish (Southern USA)")
Ingredients:
- 4-6 catfish fillets (fresh or thawed if frozen)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 cup buttermilk (or whole milk)
- 1 large egg
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Hot sauce (optional)
Instructions:
Prepare the Coating:
- In a shallow dish or bowl, combine the cornmeal, flour, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). Mix well to create the seasoned coating.
Set Up the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk and egg until smooth. This will help the coating stick to the fish.
Dip the Catfish:
- Pat the catfish fillets dry with a paper towel. Dip each fillet into the buttermilk mixture, making sure it’s fully coated. Allow any excess to drip off.
- Then, dredge the fish in the cornmeal mixture, pressing it down slightly to make sure the coating sticks well on both sides. Shake off any excess.
Heat the Oil:
- In a large skillet or cast-iron pan, heat about 1 inch of vegetable oil over medium heat. The oil should reach around 350°F (175°C) for frying. You can check if it’s hot enough by dropping a small bit of cornmeal mixture in – it should sizzle immediately.
Fry the Catfish:
- Carefully place the coated catfish fillets in the hot oil, being cautious not to overcrowd the pan. Fry the fillets for about 4-5 minutes per side (depending on thickness) until they are golden brown and crispy on the outside.
- Once done, use tongs or a slotted spatula to transfer the fried catfish to a plate lined with paper towels to drain any excess oil.
Serve:
- Serve the fried catfish hot, with lemon wedges and hot sauce on the side. It pairs beautifully with traditional Southern sides like coleslaw, hush puppies, or cornbread.
Prepare the Coating:
- In a shallow dish or bowl, combine the cornmeal, flour, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). Mix well to create the seasoned coating.
Set Up the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk and egg until smooth. This will help the coating stick to the fish.
Dip the Catfish:
- Pat the catfish fillets dry with a paper towel. Dip each fillet into the buttermilk mixture, making sure it’s fully coated. Allow any excess to drip off.
- Then, dredge the fish in the cornmeal mixture, pressing it down slightly to make sure the coating sticks well on both sides. Shake off any excess.
Heat the Oil:
- In a large skillet or cast-iron pan, heat about 1 inch of vegetable oil over medium heat. The oil should reach around 350°F (175°C) for frying. You can check if it’s hot enough by dropping a small bit of cornmeal mixture in – it should sizzle immediately.
Fry the Catfish:
- Carefully place the coated catfish fillets in the hot oil, being cautious not to overcrowd the pan. Fry the fillets for about 4-5 minutes per side (depending on thickness) until they are golden brown and crispy on the outside.
- Once done, use tongs or a slotted spatula to transfer the fried catfish to a plate lined with paper towels to drain any excess oil.
Serve:
- Serve the fried catfish hot, with lemon wedges and hot sauce on the side. It pairs beautifully with traditional Southern sides like coleslaw, hush puppies, or cornbread.
Enjoy your Southern-style fried catfish with a squeeze of lemon and a splash of hot sauce for an authentic taste!
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