Fried Catfish

Fried catfish is a cherished Southern dish that combines a crispy, golden-brown exterior with a tender, flaky interior. This recipe offers a delightful crunch with a touch of spice, making it a great match alongside creamy coleslaw and a side of hush puppies. The key to this dish is a well-seasoned cornmeal coating fried to perfection in hot oil. Ideal for a summer gathering or when you’re in the mood for some Southern comfort, this dish is sure to delight taste buds.

Ingredients

• 4 fillets catfish
• 1 cup cornmeal
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 cup buttermilk
• 2 cups vegetable oil for frying

Instructions

1. Pat the catfish fillets dry with paper towels and lightly season with salt and pepper.
2. In a shallow dish, combine the cornmeal, paprika, garlic powder, and cayenne pepper, mixing well.
3. Pour the buttermilk into another shallow dish. Dip each catfish fillet into the buttermilk, ensuring it’s evenly coated.
4. Dredge the buttermilk-coated fillets in the cornmeal mixture, pressing gently to ensure the coating adheres to the fish.
5. In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
6. Carefully place the catfish fillets in the skillet, frying for 3 to 4 minutes on each side until they are golden brown and crispy.
7. Remove the fillets from the skillet and place them on a plate lined with paper towels to absorb excess oil.
8. Serve the fried catfish hot with coleslaw and hush puppies.

Keywords: Crispy, Comfort Food, Spicy, Cornmeal, Frying

Spice Rack: Paprika, Garlic Powder, Cayenne Pepper

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