Ellie's Catfish
Dive into the flavors of the South with Ellie's Catfish, a mouthwatering recipe that combines tender, flaky catfish fillets with a perfectly seasoned, golden-brown cornmeal crust. Soaked in creamy buttermilk before being coated in a flavorful mix of paprika, cayenne pepper, and garlic powder, each bite bursts with a delightful blend of spice and crunch. This easy-to-follow recipe only takes 30 minutes from start to finish and is perfect for weeknight dinners or weekend gatherings. Fried to crispy perfection in a skillet, it pairs wonderfully with lemon wedges and classic Southern sides like coleslaw, cornbread, or creamy grits. Whether you're a catfish enthusiast or just dipping your toes into Southern cuisine, Ellie's Catfish delivers a crowd-pleasing dish every time.
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Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups vegetable oil
- 4 pieces lemon wedges
Directions
Step 1
Rinse the catfish fillets under cold water and pat them dry with paper towels. Set aside.
Step 2
Pour the buttermilk into a shallow dish and place the catfish fillets in the buttermilk. Let them soak for 10 minutes while you prepare the coating.
Step 3
In another shallow dish, combine the all-purpose flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the seasonings.
Step 4
Remove one fillet from the buttermilk, allowing the excess to drip off, and dredge it in the flour and cornmeal mixture until thoroughly coated. Repeat with the remaining fillets, placing them on a plate once coated.
Step 5
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small pinch of the coating—if it sizzles immediately, the oil is ready.
Step 6
Carefully add two fillets to the hot oil, being sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until the coating is golden brown and crispy and the fish is cooked through.
Step 7
Using a slotted spatula, transfer the fried catfish to a plate lined with paper towels to drain excess oil. Repeat with the remaining fillets.
Step 8
Serve the catfish hot with lemon wedges on the side, and enjoy with your favorite southern-style sides!
Nutrition Facts
| Serving size | (1700.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5509.2 |
| Total Fat 455.2g | 0% |
| Saturated Fat 73.5g | 0% |
| Polyunsaturated Fat 269.8g | |
| Cholesterol 333.7mg | 0% |
| Sodium 3091.8mg | 0% |
| Total Carbohydrate 280.4g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 26.1g | |
| Protein 117.1g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 644.7mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2373.0mg | 0% |
Source of Calories