Southern Fried Catfish is a classic dish that’s beloved for its crispy, flavorful coating and tender, flaky fish. This recipe combines the perfect blend of spices and a crunchy cornmeal coating to create a delicious, golden-brown crust. It’s a dish that brings the comforting flavors of the South right to your kitchen. Let’s get started on making this mouthwatering Southern Fried Catfish!
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for a spicy kick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
Step 1: Prepare the Fish
- Marinate the Fish: Place the catfish fillets in a shallow dish and pour the buttermilk over them. Let them marinate in the refrigerator for at least 30 minutes to help tenderize the fish and add flavor.
Step 2: Prepare the Coating
- Mix Dry Ingredients: In a large shallow dish or pie plate, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Step 3: Coat the Fish
- Remove from Buttermilk: Take the catfish fillets out of the buttermilk, letting any excess drip off.
- Dredge in Coating: Dredge each fillet in the cornmeal mixture, pressing lightly to ensure the coating adheres well. Shake off any excess coating.
Step 4: Fry the Fish
- Heat the Oil: Pour enough vegetable oil into a large skillet or deep fryer to submerge the fish. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature.
- Fry the Fish: Carefully place the coated catfish fillets into the hot oil. Fry in batches if necessary to avoid overcrowding the pan. Fry each fillet for about 4-5 minutes per side, or until golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
Step 5: Drain and Serve
- Drain the Fish: Remove the fried catfish fillets from the oil using a slotted spoon or tongs. Place them on a plate lined with paper towels to drain any excess oil.
- Serve Hot: Serve the Southern Fried Catfish hot, with your favorite sides such as coleslaw, hush puppies, or cornbread. Enjoy this delicious Southern classic!
Cooking Notes
- Oil Temperature: Maintaining the correct oil temperature is crucial for achieving a crispy, non-greasy coating. If the oil is too hot, the coating will burn before the fish is cooked through; if it’s too cool, the fish will absorb too much oil and become greasy.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Spice Level: Adjust the amount of cayenne pepper to suit your taste. If you prefer a milder flavor, you can omit it entirely.
Variations
- Cornmeal-Free: For a different texture, use panko breadcrumbs instead of cornmeal.
- Herbed Coating: Add dried herbs such as thyme, oregano, or dill to the cornmeal mixture for an extra layer of flavor.
- Oven-Baked Catfish: For a healthier version, bake the coated catfish fillets on a greased baking sheet at 400°F (200°C) for 15-20 minutes, or until golden and crispy.
Keto Version
To make a keto-friendly version, replace the cornmeal and flour with crushed pork rinds or almond flour. Ensure all other ingredients are keto-approved.
Low Carb Version
For a lower-carb option, use almond flour or a low-carb breadcrumb alternative for the coating. This will help reduce the overall carb content of the dish.
Conclusion
Southern Fried Catfish is a beloved dish that captures the essence of Southern comfort food. With its crispy, golden-brown coating and tender, flavorful fish, it’s a meal that’s sure to satisfy. This recipe is easy to follow and delivers delicious results every time. Enjoy making and sharing this classic Southern dish with your family and friends. Happy cooking!
Tips for Perfect Southern Fried Catfish
- Dry the Fish: Pat the catfish fillets dry with paper towels before marinating them in buttermilk. This helps the buttermilk and coating adhere better.
- Even Coating: Ensure each fillet is evenly coated with the cornmeal mixture. Press the coating onto the fish lightly to ensure it sticks well.
- Monitor Oil Temperature: Use a thermometer to keep a close eye on the oil temperature. Adjust the heat as needed to maintain a consistent 350°F (175°C).
By following these tips and variations, you can create a Southern Fried Catfish that’s both delicious and impressive. Whether served as a main course or part of a larger spread, this dish is sure to be a hit. Enjoy!
