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Ingredients
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Fish Preparation
Breading
Frying
Method
Fish Preparation
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Season both sides with salt, black pepper, and cayenne pepper. Pour the buttermilk into a shallow dish and immerse the seasoned catfish fillets in the buttermilk. Allow them to marinate for at least 30 minutes in the refrigerator.
Breading
- 2
Prepare the Breading Mixture
In a large bowl, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, and additional black pepper. Mix well until all dry ingredients are evenly distributed.
- 3
Coat the Catfish
Remove the catfish fillets from the buttermilk, allowing the excess to drip off. Dredge each fillet in the breading mixture, pressing gently to ensure an even coating. Set aside on a plate.
Frying
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, pour in the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). You can test the heat by dropping a small amount of the breading mixture into the oil; it should sizzle immediately.
- 5
Fry the Catfish
Carefully place the breaded catfish fillets into the hot oil, making sure not to overcrowd the pan. Fry for about 5-7 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to remove the catfish from the oil and place them on a paper towel-lined plate to drain excess oil.
- 6
Serve
Serve the fried catfish hot with lemon wedges and tartar sauce on the side for dipping. Enjoy your fried catfish basket!