Fried Catfish Recipe
Thin, crispy, and golden fried Louisiana catfish strips
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Marinate the Catfish
Place the catfish fillets in a bowl and pour the buttermilk over them. Ensure all pieces are well-coated. Cover and refrigerate for at least 30 minutes.
- 2
Prepare the Dredging Mixture
In a shallow dish, combine the cornmeal, all-purpose flour, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge the Catfish
Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating.
- 5
Fry the Catfish
Carefully place the coated catfish fillets in the hot oil. Fry in batches for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- 6
Serve
Serve hot with your favorite dipping sauce or sides.