Justin Wilson's Fried Catfish
Bring the taste of the Bayou to your table with Justin Wilson’s Fried Catfish, a true Southern classic bursting with flavor and crispy perfection. This recipe combines tender catfish fillets marinated in tangy buttermilk and a splash of hot sauce, then coated in a seasoned cornmeal mixture infused with bold Cajun spices. Fried to golden, flaky perfection in sizzling hot oil, each bite delivers a satisfying crunch followed by a melt-in-your-mouth tenderness. Perfectly suited for weeknight dinners or laid-back gatherings, this dish is quick and easy, taking just 30 minutes of combined prep and cook time. Pair it with lemon wedges, coleslaw, hush puppies, or fries for a complete Southern feast that will have everyone coming back for seconds. Whether you’re a fan of comfort food or just looking to try something new, this fried catfish recipe is the ultimate crowd-pleaser packed with authentic Louisiana charm.
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Ingredients
- 4 pieces Catfish fillets
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups Cornmeal
- 0.5 cups All-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon Salt
- 1 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 bowl, whisk together the buttermilk and hot sauce. Add the catfish fillets to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for 1 hour to marinate.
Step 3
In a shallow dish, combine the cornmeal, flour, Cajun seasoning, salt, and black pepper. Mix thoroughly.
Step 4
Remove the catfish fillets from the buttermilk mixture, allowing excess to drip off, and dredge each fillet in the cornmeal mixture. Press gently to ensure the coating adheres evenly.
Step 5
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for consistent frying.
Step 6
Carefully place the coated catfish fillets into the hot oil, being careful not to overcrowd the skillet. Fry for 4-5 minutes on each side, or until golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
Step 7
Using a slotted spoon or tongs, transfer the fried fillets to a plate lined with paper towels to drain excess oil.
Step 8
Serve the fried catfish immediately with lemon wedges on the side for squeezing over the fish. Optionally, pair with coleslaw, hush puppies, or a side of French fries for a full Southern-style meal.
Nutrition Facts
| Serving size | (2230.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9263.1 |
| Total Fat 876.4g | 0% |
| Saturated Fat 133.6g | 0% |
| Polyunsaturated Fat 538.6g | |
| Cholesterol 333.7mg | 0% |
| Sodium 7783.4mg | 0% |
| Total Carbohydrate 317.6g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 26.4g | |
| Protein 117.4g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 631.8mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2403.7mg | 0% |
Source of Calories