Description
A classic Southern fried catfish recipe that results in crispy, flavorful fillets. The catfish is marinated in buttermilk, coated in a seasoned cornmeal mixture, and fried to golden perfection. Serve with lemon wedges and parsley for a delicious Southern meal.
Ingredients
Scale
- 4 catfish fillets
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- vegetable oil for frying
- lemon wedges and chopped parsley (optional)
For the Catfish:
For the Coating:
For Frying:
For Serving:
Instructions
- Rinse and Marinate: Rinse and dry catfish fillets. Mix buttermilk and hot sauce in a bowl, add fillets, and marinate for 30 minutes to 2 hours.
- Prepare Coating: In a dish, combine cornmeal, flour, salt, pepper, paprika, garlic powder, and onion powder.
- Heat Oil: Heat vegetable oil in a skillet to 350°F (175°C).
- Coat and Fry: Dredge fillets in coating, then fry for 4–5 minutes per side until golden and cooked through.
- Drain and Serve: Drain fried catfish on paper towels, serve hot with lemon and parsley.
Notes
- Serve with coleslaw, hush puppies, or fries for a complete meal.
- For extra crunch, double-dip fillets in buttermilk and cornmeal mixture.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 fillet
- Calories: 430
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
