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Southern Fried Catfish
This classic Southern fried catfish is crispy and golden on the outside while staying tender, flaky, and juicy inside. With a seasoned cornmeal coating and simple spices, it is perfect for family dinners, weekend gatherings, or a comforting Southern-style meal.
Ingredients
For the Catfish
2 pounds catfish fillets
1 cup buttermilk
1 tablespoon hot sauce, optional
1 teaspoon salt
1/2 teaspoon black pepper
For the Crispy Coating
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper, optional
1 teaspoon salt
1/2 teaspoon black pepper
For Frying
Vegetable or peanut oil, as needed
For Serving
Fresh lemon wedges
Tartar sauce or remoulade sauce
Fresh parsley, optional
Preparation Steps
Pat the catfish fillets dry and place them in a shallow dish.
Pour the buttermilk over the fish, add the hot sauce if using, and season lightly with salt and pepper. Let the fish marinate for 20 to 30 minutes.
In a separate shallow bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Remove each fillet from the buttermilk and allow the excess to drip off.
Coat the fish generously in the seasoned cornmeal mixture, pressing gently so the coating sticks well.
Heat about 1 inch of oil in a large heavy skillet to 350°F.
Fry the catfish in batches for about 3 to 5 minutes per side, depending on thickness, until deeply golden, crispy, and cooked through.
Transfer the fried fillets to a wire rack or paper towel-lined plate to drain.
Let them rest for a few minutes before serving.
Serving Tip
Serve the catfish hot with lemon wedges, creamy tartar sauce, coleslaw, hush puppies, or French fries for a complete Southern-style meal.♥
