Southern Fried Catfish Recipe
Ingredients:
4-6 catfish fillets (fresh or thawed)
1 cup buttermilk
1 tsp hot sauce (optional, for soaking)
1 cup cornmeal (preferably fine or medium grind)
½ cup all-purpose flour
1½ tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp cayenne pepper (adjust for heat)
½ tsp garlic powder
½ tsp onion powder
Vegetable oil for frying (like peanut or canola)
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Instructions:
Soak the Fish (optional but recommended):
In a large bowl or zip-top bag, combine buttermilk and hot sauce. Add catfish fillets and soak for 30 minutes to 1 hour in the fridge. This helps tenderize the fish and reduce any muddy taste.
Prepare Breading Mix:
In a shallow dish, combine cornmeal, flour, salt, pepper, paprika, cayenne, garlic powder, and onion powder. Mix well.
Heat the Oil:
In a large cast-iron skillet or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge the fillets or at least come halfway up the sides of the fish.
Dredge the Fish:
Remove catfish from the buttermilk (let excess drip off) and dredge in the cornmeal mixture. Press lightly to coat all sides evenly.
Fry the Fish:
Fry fillets in batches (don’t overcrowd the pan) for 4-5 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
Drain & Rest:
Place fried fish on a wire rack or paper towel-lined plate. Let rest a couple of minutes to retain crispiness.
Serving Suggestions:
Classic sides: Coleslaw, hush puppies, cornbread, collard greens, or fries.
Condiments: Tartar sauce, hot sauce, lemon wedges, or remoulade.