CRISPY FRIED CATFISH
This Crispy Fried Catfish recipe features perfectly seasoned catfish fillets coated in a flavorful cornmeal batter and fried to golden perfection. It’s a Southern classic that’s crispy on the outside and tender on the inside, perfect for any occasion.
Ingredients
- 4 catfish fillets about 6 oz each
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper optional for heat
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs beaten
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- Prepare the Catfish: Rinse the catfish fillets under cold water and pat dry with paper towels. Set aside.
- Make the Coating: In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Mix well.
- Dip the Fillets: In another shallow dish, whisk together the eggs and buttermilk. Dip each catfish fillet in the buttermilk mixture, then dredge in the cornmeal mixture, pressing lightly to coat evenly.
- Fry the Catfish: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F), carefully add the catfish fillets and fry for 4-5 minutes on each side until golden brown and crispy. Remove from the oil and drain on paper towels.
- Serve: Serve immediately with your favorite dipping sauce, lemon wedges, and sides like coleslaw or fries.
Notes
- Make Ahead: Catfish fillets can be prepped ahead and kept in the refrigerator until ready to fry.
- Customization: Add a squeeze of lemon juice or hot sauce for an extra zing.
- Storage: Store leftover fried catfish in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to retain crispiness.