Serves: 4 | Prep Time: 15 mins | Cook Time: 12 mins
Crispy on the outside, tender and flaky on the inside—this Southern-style fried catfish is a comfort food classic. Coated in a perfectly seasoned cornmeal crust and fried until golden, it’s a dish that pairs beautifully with coleslaw, fries, or even a slice of warm cornbread. Perfect for weeknight dinners or weekend gatherings, it’s simple, flavorful, and downright satisfying.
Ingredients
-
4 catfish fillets (about 6–8 oz each)
-
1 cup buttermilk
-
1 cup yellow cornmeal
-
½ cup all-purpose flour
-
1 tsp paprika
-
1 tsp garlic powder
-
½ tsp cayenne pepper (optional for spice)
-
1 tsp salt
-
½ tsp black pepper
-
Vegetable oil, for frying
-
Lemon wedges, for serving
Instructions
-
Marinate the Fish – Place catfish fillets in a shallow dish and pour over the buttermilk. Let soak for at least 15 minutes to tenderize and add flavor.
-
Prepare the Coating – In a large bowl, combine cornmeal, flour, paprika, garlic powder, cayenne (if using), salt, and pepper. Mix well.
-
Heat the Oil – In a deep skillet or cast-iron pan, pour in enough vegetable oil to cover the bottom by about ½ inch. Heat to 350°F (175°C).
-
Coat the Fish – Remove fillets from buttermilk, allowing excess to drip off. Dredge in the cornmeal mixture, pressing lightly to coat evenly.
-
Fry – Carefully place fillets in hot oil. Fry 3–4 minutes per side, until golden brown and cooked through. Drain on a paper towel-lined plate.
-
Serve – Serve hot with lemon wedges and your favorite sides.
Why This Recipe Works
The buttermilk soak keeps the catfish moist and tender, while the cornmeal crust gives it that signature Southern crunch. The spice blend balances warmth and depth without overpowering the fish’s mild flavor.
From the D’Recipe Book at D’Rite Stuff
Frying at home is easier (and cleaner!) with the right kitchen gear. Find cast-iron skillets, splatter guards, stainless steel tongs, and oil thermometers at dritestuff.com—your one-stop shop for cookware and prep tools that deliver perfect results.