Crispy Southern Fried Catfish
Introduction
Fried catfish is a Southern classic known for its crispy cornmeal coating and tender, flaky interior. Marinated in buttermilk and seasoned just right, this dish delivers bold flavor with every bite and is perfect for family dinners or weekend comfort meals.
Ingredients
• 1 lb catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Oil for frying (vegetable or peanut oil recommended)
• Chopped parsley (optional, for garnish)
Instructions
• Place the catfish fillets in a shallow dish and pour the buttermilk over them.
• Let soak for 20–30 minutes to tenderize the fish and remove any strong flavor.
• In another bowl, combine cornmeal, flour, salt, pepper, paprika, and garlic powder.
• Remove the fish from the buttermilk and dredge each piece in the cornmeal mixture, pressing lightly so the coating adheres well.
How to Fry
• Heat oil in a deep skillet or fryer to 175°C (350°F).
• Carefully place the coated catfish into the hot oil without overcrowding the pan.
• Fry for 3–4 minutes per side, or until golden brown and crispy.
• Remove and drain on a wire rack or paper towels.
• Sprinkle with chopped parsley if desired and serve immediately.
Tips
• Maintain oil temperature for even cooking and crisp texture.
• Do not overcrowd the pan—fry in batches if necessary.
• For extra crunch, let the coated fish rest 5 minutes before frying.
Serving Suggestions
• Serve with coleslaw, hush puppies, or fries
• Add lemon wedges or tartar sauce on the side
• Pairs well with cornbread or buttered biscuits
Conclusion
This crispy fried catfish recipe is simple, flavorful, and deeply satisfying. With its golden crust and juicy interior, it’s a timeless comfort dish that never disappoints.
