Southern Soul Food

Fried Catfish

Name: Fried Catfish
Total time: 30 min
Yield: 4 servings
Cuisine: Southern Soul Food
Ingredients: 4 U.S. farm-raised catfish fillets (about 6 oz each); 1 cup fine yellow cornmeal; 1/4 cup all-purpose flour; 1 tbsp Cajun or Creole seasoning; 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper; 1/2 cup buttermilk, 1 tsp hot sauce; Peanut or canola oil for frying

Crispy cornmeal-crusted catfish fillets.

30 minutes

Serves 4

Main

Contains common allergens

Fish Dairy Peanut Seafood Wheat

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Instructions

6 steps

1
Prep the Fish: Rinse the catfish fillets in cold water and pat them completely dry with paper towels. Cut them into smaller strips if preferred.

2
Prepare the Wet and Dry Dredges: In a shallow dish, whisk together the buttermilk and hot sauce. In a separate shallow dish, thoroughly combine the cornmeal, flour, Cajun seasoning, garlic powder, salt, and black pepper.
3
Bread the Catfish: Dip each fillet into the buttermilk mixture, letting the excess drip off. Immediately lay the fish in the cornmeal mixture, pressing down firmly so the breading adheres to all sides. Shake off excess and set on a wire rack.
4
Heat the Oil: In a large heavy skillet (cast iron works best), heat 1/2 inch of oil to 350°F (175°C). Ensure the oil is hot before adding the fish, or it will be greasy.
5
Fry: Carefully lay the breaded fillets in the hot oil. Fry for 4 to 5 minutes per side. Do not overcrowd the pan. The fish should turn a beautiful golden brown crust.
6
Drain and Serve: The fish is done when it is opaque and flakes easily with a fork in the thickest part. Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges and tartar sauce.

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