Southern Fried Catfish
Few entrees are more classic than Southern Fried Catfish. Perfectly seasoned and fried to a golden brown, y'all will love it!
Ingredients
- 6 catfish fillets
- 2 c. buttermilk
- ¼ c. hot sauce
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 3 tsp. salt divided
- 2 tsp. pepper
- 2 tsp. Old Bay Seasoning or the cajun/creole seasoning of your choice
- 1 tsp. onion powder
- 1 tsp. garlic powder
- canola oil for frying
- lemon wedges for serving
Instructions
- Add catfish fillets into a shallow dish in a single layer. Whisk together buttermilk and hot sauce. Pour the buttermilk mixture over the fish fillets; cover and chill for one hour.
- Combine cornmeal, flour, salt (reserving one tsp.), pepper, onion powder, garlic powder, and old bay seasoning in a shallow dish.
- Remove catfish fillets from the refrigerator and let them stand at room temperature for 10 minutes. Remove the fillets from the buttermilk mixture, allowing excess to drip off. Sprinkle fillets evenly with 1 tsp. salt.
- Dredge catfish fillets in the cornmeal mixture, fully coating the fish and shaking off the excess.
- Pour oil 1.5 – 2 inches deep into a large skillet. Heat the oil to 350F. Fry fillets in batches, allowing 3-4 minutes on each side or until golden brown.
- Drain the fried fillets on a wire cooling rack. Serve with lemon wedges.
Notes
- Allow the excess buttermilk to drip off before dredging the catfish in the seasoned cornmeal mixture, which will allow the fish to get a crispy crust.
- For a spicy kick, increase the amount of hot sauce in the buttermilk marinade or add cayenne pepper to the seasoning blend.
Nutrition
Calories: 442kcalCarbohydrates: 66gProtein: 159gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gCholesterol: 531mgSodium: 1690mgPotassium: 3563mgFiber: 6gSugar: 5gVitamin A: 648IUVitamin C: 14mgCalcium: 254mgIron: 7mg
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