Southern Fried Catfish Recipe
Savor the taste of the South with our Southern Fried Catfish, perfectly seasoned and coated in a crispy golden batter. Each bite reveals tender, flaky fish with a delightful crunch, served alongside a zesty remoulade and fresh coleslaw. This dish is a true comfort food classic that will transport your taste buds to a sunny Southern porch.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Fish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Place the fillets in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes.
- 2
Mix the Coating
In a separate bowl, combine the cornmeal, all-purpose flour, Cajun seasoning, salt, and black pepper. Mix well to combine.
- 3
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Fish
Remove the catfish fillets from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure an even coating.
- 5
Fry the Fish
Carefully place the coated fillets in the hot oil. Fry the fish in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy. Make sure not to overcrowd the pan.
- 6
Drain and Serve
Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite sides.
