Southern Fried Catfish is a classic dish in Southern cuisine that features catfish fillets that are coated in seasoned cornmeal and then fried until crispy and golden brown. The dish is often served with a side of coleslaw, hushpuppies, and tartar sauce.
How To Make:
To make Southern Fried Catfish, the catfish fillets are typically seasoned with a blend of spices, such as paprika, garlic powder, and cayenne pepper, and then coated in a mixture of cornmeal and flour. The fillets are then fried in hot oil until crispy on the outside and flaky on the inside.
This dish has a rich and savory flavor with a crispy texture that makes it a popular choice among seafood lovers. It is often served at seafood restaurants and is a staple at family gatherings and backyard barbecues in the Southern United States.
Overall, Southern Fried Catfish is a delicious and satisfying dish that showcases the flavors of Southern cuisine. Its crispy texture and bold seasoning make it a standout dish that is enjoyed by many.
Here are some tips and variations you can try when making Southern Fried Catfish:
Tips:
Make sure the oil is hot enough before adding the catfish fillets. Still, the fish will absorb too important oil painting and come slithery, If the oil painting isn't hot enough.
To keep the coating crispy, avoid overcrowding the skillet or fryer. Fry the catfish fillets in batches if necessary.
For a healthier version, you can bake the catfish fillets instead of frying them. Coat the fillets with the cornmeal mixture and then bake them in a preheated oven at 425°F for about 20 minutes or until golden brown.
Variations:
Use different seasonings to customize the flavor of the cornmeal coating. Try adding herbs like thyme or rosemary, or use cajun seasoning for a spicier kick.
Substitute the catfish with other types of fish, such as tilapia, cod, or haddock. Adjust the cooking time based on the thickness of the fish.
Instead of buttermilk, you can use milk or beaten eggs to coat the catfish fillets.
Add a twist to the classic tartar sauce by mixing in chopped pickles, capers, or jalapeños.
Serve the catfish fillets in a sandwich or taco with lettuce, tomato, and a spicy mayo or remoulade sauce.
Ingredients:
- 4 catfish fillets
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
Instructions:
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a shallow dish, mix together the cornmeal, flour, garlic powder, paprika, cayenne pepper, salt, and black pepper.
Pour the buttermilk into another shallow dish.
Dip each catfish fillet into the buttermilk, then dredge it in the cornmeal mixture, pressing the mixture onto the fillet to coat it well.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place the catfish fillets in the skillet and fry for about 4-5 minutes on each side, or until they are golden brown and crispy.
Use a slotted spoon to transfer the catfish fillets to a paper towel-lined plate to drain off any excess oil.
Serve the catfish fillets with your choice of side dishes, such as coleslaw, hushpuppies, and tartar sauce.
Enjoy your homemade Southern Fried Catfish!