Classic Fried Catfish
Crispy, golden, and full of Southern charm, this Classic Fried Catfish recipe delivers the perfect combination of crunch and flavor. Featuring tender catfish fillets marinated in tangy buttermilk and a splash of hot sauce, then coated in a seasoned blend of cornmeal and flour, this dish achieves a flawlessly crispy exterior with every bite. A touch of cayenne pepper, paprika, and garlic powder adds just the right amount of spice to the mix. Fried to golden perfection in hot vegetable oil, this easy-to-make recipe guarantees restaurant-quality results right in your kitchen. Serve it hot with fresh lemon wedges for a zesty finish—perfect for family dinners, casual gatherings, or cookouts. With just 15 minutes of prep and 20 minutes of cooking time, this classic Southern staple is as quick as it is satisfying.
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Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 4 cups vegetable oil
- 4 pieces lemon wedges (for serving)
Directions
Step 1
Rinse the catfish fillets under cold water and pat them dry with paper towels.
Step 2
In a shallow dish, combine the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and let them marinate for 15 minutes.
Step 3
In another shallow dish, mix together the cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Step 4
Remove the catfish fillets from the buttermilk mixture, allowing any excess to drip off, and dredge them in the cornmeal-flour mixture. Press gently to ensure an even coating on each fillet.
Step 5
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to monitor the temperature for consistent frying.
Step 6
Working in batches to avoid overcrowding, carefully place the coated catfish fillets into the hot oil. Fry for 4-5 minutes per side, or until the coating is golden brown and the fish is cooked through.
Step 7
Remove the fried catfish from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
Step 8
Serve the catfish hot with lemon wedges on the side and enjoy!
Nutrition Facts
| Serving size | (2146.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8934.2 |
| Total Fat 871.9g | 0% |
| Saturated Fat 133.0g | 0% |
| Polyunsaturated Fat 538.6g | |
| Cholesterol 333.7mg | 0% |
| Sodium 3453.6mg | 0% |
| Total Carbohydrate 247.9g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 28.4g | |
| Protein 114.9g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 681.5mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2511.8mg | 0% |
Source of Calories