Fried Catfish

• 4 catfish fillets (about 6 ounces each)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• Vegetable oil for frying

Steps

1. 1 Pat catfish fillets dry with paper towels and season lightly with salt and pepper.
2. 2 In a bowl, whisk together cornmeal, flour, paprika, garlic powder, salt, and black pepper.
3. 3 Dip each fillet in buttermilk, letting excess drip off, then coat thoroughly with the cornmeal mixture.
4. 4 Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. 5 Fry fillets for about 4-5 minutes per side, or until golden brown and fish reaches an internal temperature of 165°F.
6. 6 Drain on paper towels and serve immediately.

Nutrition

Tips

• For extra crispy catfish, chill the coated fillets in the fridge for 30 minutes before frying.
• Use a meat thermometer to ensure fish reaches 165°F for safety.
• If buttermilk is unavailable, use plain yogurt thinned with a splash of milk.
• Serve immediately for best texture, but if needed, keep warm in a low oven (200°F) while finishing the batch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Serving Suggestions

• Pair with creamy coleslaw for a classic combo.
• Serve with a wedge of lemon to brighten the flavors.
• Add some hush puppies for a true Southern experience.
• Serve alongside a fresh garden salad.

FAQ