Big John's Southern Fried Catfish
Dive into comfort food heaven with Big John's Southern Fried Catfish, a soul-warming recipe brimming with authentic southern flavor. These golden, crispy catfish fillets are marinated in tangy buttermilk spiked with a hint of hot sauce, then coated in a perfectly seasoned cornmeal blend featuring paprika, garlic powder, and a touch of cayenne for a subtle kick. Fried to perfection in bubbling hot oil, each bite boasts a satisfyingly crunchy exterior and tender, flaky interior. Ready in just 35 minutes, this easy Southern classic is best served hot with zesty lemon wedges and traditional sides like coleslaw or cornbread. Whether you're hosting a family gathering or craving a taste of home, Big John's Southern Fried Catfish will have everyone coming back for seconds.
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Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable oil
- 4 pieces lemon wedges
Directions
Step 1
Rinse the catfish fillets under cold water and pat them dry with paper towels.
Step 2
In a large mixing bowl, combine the buttermilk and hot sauce. Submerge the catfish fillets in the mixture, ensuring they are fully coated. Cover and refrigerate for 30 minutes to 1 hour to allow the fish to marinate.
Step 3
In a shallow dish, combine the yellow cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the coating mixture.
Step 4
Remove the catfish fillets from the buttermilk mixture, allowing any excess liquid to drip off. Dredge the fillets in the seasoned cornmeal mixture, pressing gently to ensure an even coating.
Step 5
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for accurate frying.
Step 6
Carefully lower the coated catfish fillets into the hot oil, working in batches to avoid overcrowding the pan. Fry each fillet for 4-5 minutes per side, or until golden brown and crispy.
Step 7
Using a slotted spoon, transfer the fried catfish fillets to a plate lined with paper towels to drain any excess oil.
Step 8
Serve the Southern Fried Catfish immediately with lemon wedges on the side. Pair with coleslaw, cornbread, or your favorite Southern sides for a complete meal.
Nutrition Facts
| Serving size | (1175.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1533.3 |
| Total Fat 34.8g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 333.7mg | 0% |
| Sodium 3810.1mg | 0% |
| Total Carbohydrate 197.3g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 25.9g | |
| Protein 108.0g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 644.7mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2298.6mg | 0% |
Source of Calories