Southern-Style Fried Catfish Recipe
Southern-style fried catfish is a beloved dish that showcases the flavors of the South with its crispy, golden crust and tender, flaky fish inside. It’s often served with sides like coleslaw, hushpuppies, or fries, making it a delightful and hearty meal. This recipe walks you through how to achieve perfectly fried catfish that captures the essence of Southern cooking.
Ingredients
For this Southern-style fried catfish recipe, you will need:
- 4-6 catfish fillets (about 6-8 oz each)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for an extra kick)
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon baking powder (for extra crispiness)
- Vegetable oil or peanut oil for frying
- Lemon wedges (for serving)
- Tartar sauce or hot sauce (optional, for serving)
Directions
Step 1: Prepare the Catfish
- Rinse and pat dry the catfish fillets: Start by rinsing your catfish fillets under cold water and patting them dry with paper towels. This step removes any excess moisture, which is key to getting a crispy crust when frying.
- Soak in buttermilk: Place the dried catfish fillets in a shallow dish and pour the buttermilk over them. Add a tablespoon of hot sauce for a bit of spice, if desired. Soaking the catfish in buttermilk for 30 minutes to 1 hour helps to tenderize the fish and adds a subtle tangy flavor.
Step 2: Prepare the Coating
- Mix the dry ingredients: In a large shallow bowl or dish, combine the cornmeal, all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper (if using), black pepper, salt, and baking powder. Stir everything together until well mixed. The cornmeal is what gives the fish its signature crunch, while the flour helps to create a smooth crust that adheres to the fillets.
- Remove the catfish from the buttermilk: After soaking, take the fillets out of the buttermilk mixture, allowing any excess to drip off. You don’t want the fish to be too wet, as this can prevent the coating from sticking properly.
Step 3: Coat the Catfish
- Coat the fillets in the cornmeal mixture: Working one at a time, take each fillet and dredge it in the cornmeal mixture, pressing down lightly to ensure the coating sticks. Flip the fillet to coat the other side, making sure it’s evenly covered. Set each coated fillet on a plate and let them sit for a few minutes before frying to help the coating adhere better.
Step 4: Fry the Catfish
- Heat the oil: In a large, deep skillet or cast-iron pan, pour about 1 to 1.5 inches of vegetable oil or peanut oil. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is ready by dropping a small pinch of the cornmeal mixture into the oil. If it sizzles immediately, it’s ready for frying.
- Fry the catfish fillets: Carefully place the coated fillets into the hot oil, working in batches so as not to overcrowd the pan. Fry each fillet for about 4-6 minutes per side, or until the fish is golden brown and crispy. The fish should reach an internal temperature of 145°F (63°C) when fully cooked.
- Drain the fried catfish: Once the fillets are golden and crispy, use a slotted spoon or tongs to transfer them to a plate lined with paper towels. Let the excess oil drain off for a minute or two.
Step 5: Serve
- Serve the catfish: Transfer the fried catfish fillets to a serving platter. Garnish with lemon wedges for squeezing over the fish, and serve with your choice of sauces, such as tartar sauce or hot sauce.
- Accompaniments: Southern-style fried catfish is traditionally served with sides like coleslaw, hushpuppies, or French fries. You can also add Southern favorites like baked beans, cornbread, or a simple green salad to round out the meal.
Tips for Perfect Fried Catfish
- Use fresh catfish: Fresh catfish will yield the best flavor and texture. If you can’t find fresh catfish, frozen fillets will work, but make sure to thaw them completely and pat them dry before coating.
- Seasoning: Feel free to adjust the spices in the coating to suit your taste. If you prefer a milder flavor, you can reduce or omit the cayenne pepper. For more heat, increase the cayenne or add a pinch of crushed red pepper flakes.
- Oil temperature: Maintaining the correct oil temperature is essential for achieving crispy, non-greasy fish. If the oil is too hot, the outside will burn before the inside cooks; if it’s too cool, the coating will absorb too much oil, making it soggy.
- Don’t overcrowd the pan: Fry the catfish in batches to avoid lowering the oil temperature, which can cause the fish to become greasy instead of crispy.
Conclusion
Southern-style fried catfish is a classic dish that brings a taste of comfort and tradition to the table. With its crispy, seasoned crust and juicy fish, this dish is a crowd-pleaser. Whether you’re hosting a fish fry or simply craving a Southern classic, this recipe will help you create an unforgettable meal. Serve it up with your favorite sides, a splash of lemon juice, and a generous drizzle of tartar sauce or hot sauce for a complete and delicious Southern feast. Enjoy!