Restaurant Style Fried Catfish
Bring the flavors of your favorite seafood joint right to your kitchen with this Restaurant Style Fried Catfish recipe, a southern classic that's crispy, golden, and irresistibly delicious. Perfectly marinated in a tangy blend of buttermilk and hot sauce, the catfish fillets take on a tender texture and bold flavor before being dredged in a seasoned cornmeal coating spiced with paprika, cayenne, and garlic powder. Fried to a tantalizing crunch, each bite delivers the perfect balance of savory heat and satisfying crispiness. Ideal for weeknight dinners or weekend get-togethers, this crowd-pleaser pairs beautifully with lemon wedges for a zesty finish. Whether you're a seasoned cook or a beginner, this easy, foolproof recipe will delight your taste buds while giving you the flavor-packed experience of restaurant-style fried seafood at home!
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Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup yellow cornmeal
- 1 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 bowl, combine the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and let them marinate for at least 15 minutes (or up to 4 hours in the refrigerator for extra flavor).
Step 3
In a shallow dish, mix together the yellow cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black 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. Make sure each fillet is well-coated and gently shake off any extra breading.
Step 5
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for precise frying.
Step 6
Carefully lower the catfish fillets into the hot oil, making sure not to overcrowd the pan. Fry the fillets in batches for 4-6 minutes per side, or until golden brown and crispy.
Step 7
Use a slotted spoon or tongs to remove the fried catfish from the oil and place them on a wire rack or paper towel-lined plate to drain any excess grease.
Step 8
Serve the fried catfish hot with lemon wedges on the side for a fresh, zesty finish.
Nutrition Facts
| Serving size | (2131.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8919.7 |
| Total Fat 871.6g | 0% |
| Saturated Fat 133.0g | 0% |
| Polyunsaturated Fat 538.6g | |
| Cholesterol 333.7mg | 0% |
| Sodium 3811.1mg | 0% |
| Total Carbohydrate 243.1g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 26.0g | |
| Protein 114.2g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 652.9mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2362.9mg | 0% |
Source of Calories