Southern Fried Catfish is a classic comfort-food dish featuring tender catfish fillets covered in a seasoned cornmeal crust and fried until beautifully golden and crisp. The combination of buttermilk, cornmeal, flour, paprika, garlic powder, and cayenne creates a flavorful coating with plenty of crunch while keeping the fish tender inside. (Epicurious)
Ingredients
4 catfish fillets
1 cup buttermilk
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable or canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving
Instructions
Start by placing the catfish fillets in a shallow dish and pouring the buttermilk over them. Turn the fillets so they are evenly coated, then let them soak for about 30 minutes in the refrigerator. The buttermilk adds flavor and helps the seasoned coating adhere to the fish.
While the fish is soaking, prepare the coating. In a wide shallow bowl, combine the cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix everything thoroughly so the seasonings are evenly distributed throughout the coating. (The Cookful)
Heat about 1/2 inch of neutral cooking oil in a heavy skillet, preferably cast iron, until it reaches approximately 350°F. Keeping the oil at the right temperature helps the coating become crisp and golden without making the fish excessively greasy. (The Cookful)
Remove each catfish fillet from the buttermilk and allow the excess to drip away. Place it into the cornmeal mixture and press gently so the coating covers both sides completely. Shake off any loose excess before carefully placing the coated fish into the hot oil.
Fry the catfish in batches so the skillet does not become overcrowded. Cook until the coating is deep golden brown and crisp and the fish is cooked through, turning carefully as needed. Depending on the thickness of the fillets, this generally takes several minutes per side. (momsbestrecipes.com)
Transfer the cooked catfish to a wire rack or a paper-towel-lined plate to drain briefly. Keeping the fried pieces on a rack helps preserve the crisp coating instead of allowing the bottom to become soggy.
Serving Suggestions
Serve the fried catfish immediately while it is hot and crunchy. Lemon wedges and tartar sauce make classic accompaniments, while coleslaw, fries, hush puppies, or another favorite Southern side can turn the crispy fish into a complete meal. (The Cookful)
Tips for Extra-Crispy Catfish
Make sure the catfish is not dripping with excess buttermilk before dredging. Press the cornmeal mixture firmly onto the fillets so it adheres well, and avoid overcrowding the pan while frying. Most importantly, keep the oil close to 350°F throughout cooking for an evenly browned, crunchy crust. (The Cookful)
This Southern Fried Catfish is best served fresh, straight from the skillet, with plenty of lemon and your favorite dipping sauce.
