Absolutely! Here’s a Southern Fried Catfish recipe — crispy, golden, and full of that down-home flavor. It’s a staple in Southern cooking, traditionally served with hush puppies, coleslaw, and a splash of hot sauce or tartar sauce.
🐟 Classic Southern Fried Catfish
📋 Ingredients:
Fish:
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4–6 catfish fillets (fresh or thawed if frozen)
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1 cup buttermilk (or whole milk with 1 tbsp lemon juice or vinegar)
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Hot sauce (optional, a few dashes for marinade)
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Salt & black pepper, to taste
Coating:
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1 cup cornmeal (yellow or white)
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½ cup all-purpose flour
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1 teaspoon salt
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1 teaspoon paprika
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon black pepper
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¼ teaspoon cayenne pepper (optional for heat)
For Frying:
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Vegetable oil, peanut oil, or canola oil (for deep or shallow frying)
🥣 Instructions:
1. Marinate the Fish:
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Rinse catfish fillets and pat dry.
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In a shallow bowl or dish, soak the fillets in buttermilk + a few dashes of hot sauce.
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Let sit for 30 minutes to 1 hour in the fridge (helps with flavor and tenderness).
2. Prepare the Coating:
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In another shallow bowl or plate, combine cornmeal, flour, and all spices.
3. Coat the Fish:
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Remove catfish from buttermilk, letting excess drip off.
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Dredge each fillet in the cornmeal mixture, pressing to coat well on both sides.
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Let coated fillets rest on a wire rack for 5–10 minutes while oil heats up (helps coating stick).
4. Heat the Oil:
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Heat ½ to 1 inch of oil in a large cast iron skillet or deep fryer to 350–375°F (175–190°C).
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To test: drop in a bit of cornmeal mix — it should sizzle immediately.
5. Fry the Fish:
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Carefully place fish into hot oil. Don’t overcrowd the pan.
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Fry for 3–4 minutes per side, or until golden brown and crispy.
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Internal temp should reach 145°F (63°C).
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Remove and drain on paper towels or a wire rack.
🍽️ Serve With:
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Hush puppies
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Coleslaw
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Potato salad or fries
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Lemon wedges, hot sauce, or tartar sauce
🧊 Leftovers:
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Best fresh, but you can reheat in an oven or air fryer to re-crisp.