Catfish Fillets Recipe
Savor the taste of the South with our perfectly seasoned Catfish Fillets, delicately fried to a golden crisp. Each bite reveals a tender, flaky interior, accompanied by a zesty remoulade that adds a delightful kick. Served on a bed of fluffy coleslaw and accompanied by our homemade hush puppies, this dish is a true comfort food classic that will transport your taste buds straight to the bayou.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish Fillets Ingredients
Method
Catfish Fillets Preparation
- 1
Prepare the Coating
In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, paprika, and garlic powder. Mix well.
- 2
Soak the Fillets
Pour the buttermilk into another shallow dish. Dip each catfish fillet into the buttermilk, ensuring it is fully coated.
- 3
Coat the Fillets
After soaking, transfer the fillets into the flour and cornmeal mixture. Press the mixture onto the fillets to coat thoroughly.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
Fry the Fillets
Carefully place the coated fillets into the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through.
- 6
