The beauty of Southern fried catfish lies in its perfect balance of textures and flavors. The crispy cornmeal crust gives way to tender, flaky fish that is rich and succulent with just a hint of spice. The buttermilk marinade adds tang and helps the seasoning adhere, while the garlic, paprika, and optional cayenne bring a savory kick. Each bite delivers a comforting crunch that melts into the moist, flavorful catfish inside. Whether you’re enjoying it with a splash of lemon or dipped in tartar sauce, this dish captures the heart and soul of Southern comfort food.
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 cup buttermilk
- 1 large egg
- Peanut or vegetable oil for frying
- Lemon wedges (optional, for serving)
Instructions:
- Prepare the Catfish: Rinse the catfish fillets under cold water and pat them dry with paper towels. Set the fillets aside on a plate.
- Make the Buttermilk Mixture: In a shallow bowl, whisk together the buttermilk and egg. This mixture helps the cornmeal coating adhere to the fish and adds a touch of richness to the flavor.
- Mix the Dry Ingredients: In another shallow bowl, combine the cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Stir well to ensure the seasoning is evenly distributed.
- Coat the Catfish: Dip each catfish fillet into the buttermilk mixture, making sure it’s well-coated. Shake off any excess, then dredge the fillet in the cornmeal-flour mixture. Press gently to ensure the coating sticks, then shake off any excess. Place the coated fillets on a wire rack and let them rest for about 10 minutes. This helps the coating adhere better and results in a crispier crust.
- Heat the Oil: In a large skillet or cast-iron pan, pour in enough oil to cover the fillets halfway, about 1/2 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by sprinkling a bit of cornmeal into it—if it sizzles immediately, the oil is hot enough.
- Fry the Catfish: Carefully add the catfish fillets to the hot oil, being sure not to overcrowd the pan. Fry the fillets for about 3-4 minutes per side, or until they are golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C). Transfer the fried catfish to a paper towel-lined plate to drain any excess oil.
- Serve: Serve the catfish hot, with lemon wedges on the side for a squeeze of fresh citrus. It pairs perfectly with sides like hush puppies, coleslaw, and tartar sauce.
