Ingredients
Scale
- 4–6 catfish fillets (about 1 ½ pounds, skinless and boneless)
- 1 ½ cups cornmeal (yellow or white)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk (or regular milk as an alternative)
- Vegetable oil or peanut oil for frying (about 3 cups)
- Lemon wedges for serving (optional)
- Fresh parsley for garnish (optional)
Ingredient Highlights
- Catfish: Known for its mild, tender, and flaky meat, catfish is the star of this dish. It’s a perfect fish for frying due to its texture.
- Cornmeal: The cornmeal coating is what gives fried catfish its signature crunch. It also provides a slightly sweet flavor that pairs beautifully with the fish.
- Seasonings: Garlic powder, onion powder, paprika, and cayenne pepper (optional) provide a depth of flavor and a subtle kick to the fish.
- Buttermilk: Soaking the catfish in buttermilk before coating it helps to tenderize the fish and adds a bit of tang, enhancing the flavor.
- Oil: The oil is crucial for achieving a crispy exterior. Peanut oil or vegetable oil works best because they have a high smoke point, perfect for frying.
Instructions
Prepare the Catfish Fillets:
- Pat the Catfish Dry: Place the catfish fillets on a paper towel-lined plate or cutting board and gently pat them dry with paper towels to remove excess moisture. This helps the coating stick better.
- Soak in Buttermilk: Pour the buttermilk into a shallow dish and place the catfish fillets in it. Let the fillets soak for about 10-15 minutes. If you don’t have buttermilk, you can use regular milk, but the buttermilk gives it a richer flavor and helps tenderize the fish.
Prepare the Coating:
- Mix the Dry Ingredients: In a separate shallow bowl, whisk together the cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper until well combined. This mixture will create a flavorful coating for the fish.
- Coat the Fish: After the catfish fillets have soaked in buttermilk, remove them one at a time and let any excess buttermilk drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure the coating sticks well. Be sure to coat each fillet thoroughly.
Fry the Catfish:
- Heat the Oil: In a large skillet or frying pan, heat about 3 cups of oil over medium-high heat. The oil should be deep enough to cover at least half of the fillets. To check if the oil is ready, sprinkle a tiny bit of the cornmeal mixture into the oil; if it sizzles immediately, the oil is hot enough.
- Fry the Catfish: Carefully place the coated catfish fillets in the hot oil, being careful not to overcrowd the pan. Fry the fillets for about 3-4 minutes per side or until they turn golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C). You may need to fry in batches, depending on the size of your pan.
- Drain the Catfish: Once the catfish fillets are golden and crispy, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the Fried Catfish:
- Serve and Garnish: Once the fried catfish is ready, place it on a serving platter. Optionally, garnish with a sprinkle of fresh parsley and serve with lemon wedges for a fresh, tangy kick.
- Prep Time: 15minutes
- Cook Time: 30minutes
Nutrition
- Serving Size: 6
- Calories: 400
- Fat: 18g
- Carbohydrates: 20g
- Protein: 30g