Description
Golden Fried Catfish is a classic southern dish featuring tender, flaky catfish fillets encased in a perfectly crispy, golden cornmeal crust. This recipe uses simple pantry staples and skilful frying techniques to deliver a flavorful, comforting meal with a satisfying crunch. Easily customizable for spice levels or dietary needs, it’s an ideal choice for seafood lovers and anyone craving a delicious southern comfort food.
Ingredients
Scale
Main Ingredients
- 4 thick catfish fillets (fresh or thawed)
- 1 cup cornmeal
- 1/2 cup all-purpose flour (or gluten-free flour/almond flour for gluten-free option)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar as substitute)
- Vegetable oil or peanut oil (for frying, amount as needed to fill skillet about 1 inch deep)
Instructions
- Prepare the Fish: Rinse your catfish fillets under cold water and pat them dry thoroughly with paper towels to help the coating stick better and ensure a crispy crust.
- Mix the Coating: In a shallow bowl, combine the cornmeal, all-purpose flour (or gluten-free alternative), paprika, cayenne, garlic powder, salt, and black pepper to create a flavorful crust mixture.
- Soak the Fillets: Dip each catfish fillet into the buttermilk, coating them evenly. The buttermilk tenderizes the fish and helps the seasoning adhere to the fillets.
- Coat the Fish: Press the soaked fillets firmly into the cornmeal mixture until fully coated. Shake off any excess to avoid a heavy crust.
- Heat the Oil: Pour vegetable or peanut oil into a heavy skillet, heating it over medium-high heat until it reaches approximately 350°F (175°C). Maintaining the correct temperature is key to achieving a golden, crispy crust.
- Fry the Catfish: Carefully place the coated fillets into the hot oil. Fry for 3 to 4 minutes on each side, or until the crust is beautifully golden and the fish is cooked through. Do not overcrowd the pan to keep the oil temperature steady.
- Drain and Serve: Remove the fried catfish from the oil and drain on a wire rack or paper towels to remove excess oil and maintain crispness before serving.
Notes
- Maintain the oil temperature between 350°F and 365°F using a thermometer for even cooking and optimal crispness.
- Do not overcrowd the pan; fry in batches to preserve oil temperature and coating quality.
- Use fresh or properly thawed catfish fillets for the best texture and flavor.
- Pat fillets dry before soaking in buttermilk to help the coating adhere better.
- Let the fried fillets rest for a minute before serving to set the crust and enhance texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet (approx. 150g)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Golden Fried Catfish, Southern Catfish Recipe, Crispy Fried Fish, Gluten-Free Catfish, Southern Comfort Food, Fried Seafood
