Servings: 4–6
Ingredients
For the Catfish:
- 2 lbs catfish fillets
- 1 cup buttermilk
- 1 tbsp hot sauce, optional
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper, optional
- Vegetable oil, for frying
- Lemon wedges, for serving
Method
- Rinse the catfish fillets if desired and pat them completely dry with paper towels.
- In a shallow bowl, combine the buttermilk and hot sauce. Add the catfish and let it soak for 15–30 minutes.
- In another bowl, mix the cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove each fillet from the buttermilk, allowing the excess to drip off, then coat thoroughly in the cornmeal mixture. Press gently so the coating sticks.
- Pour about 1 inch of vegetable oil into a heavy skillet or Dutch oven. Heat to 350°F (175°C).
- Carefully place the fillets into the hot oil without overcrowding the pan.
- Fry for 3–5 minutes per side, depending on thickness, until golden brown and crispy. The fish should reach an internal temperature of 145°F (63°C).
- Transfer to a wire rack or paper towel-lined plate to drain. Let the oil return to temperature before frying the next batch.
- Serve hot with lemon wedges, coleslaw, hush puppies, and Southern-style fried potatoes.
Enjoy this crispy, golden Southern fried catfish! 🐟🍋