Description
Crispy, golden Southern Fried Catfish with a cornmeal crust, seasoned with paprika and garlic.
Ingredients
Scale
- 4 catfish fillets
- 1 cup buttermilk
- Salt and black pepper, to taste
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Cayenne pepper, optional (pinch for heat)
- Vegetable or peanut oil, for frying
- Lemon wedges, for serving
Instructions
- Pat catfish fillets dry. Soak them in buttermilk for 15–20 minutes to tenderize and help breading stick.
- In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, salt, pepper, and cayenne if using.
- Remove fillets from buttermilk and let excess drip off. Dredge in the cornmeal mixture, pressing to coat.
- Heat about 1 inch of oil in a cast-iron skillet to 350°F (175°C).
- Carefully place fish in the hot oil and fry 3–5 minutes per side until golden brown and crispy.
- Transfer to a paper towel or wire rack to drain. Sprinkle with salt and serve with lemon wedges.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 390
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 70 mg
Keywords: Southern Fried Catfish, Crispy Catfish, Comfort Food