Description
A traditional Southern-style fried catfish featuring a tangy buttermilk brine and a crunchy, seasoned cornmeal crust.
Ingredients
Scale
- 4 catfish fillets
- 2 cups buttermilk
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Place catfish fillets in a bowl with buttermilk and a pinch of salt. Refrigerate for 30 minutes to 4 hours.
- In a shallow dish, whisk together cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.
- Remove fillets from buttermilk, letting excess drain, and press firmly into the cornmeal mixture to coat thoroughly.
- Heat 2 inches of vegetable oil in a large skillet to 350°F (175°C).
- Fry fillets in batches, avoiding overcrowding, for 3-5 minutes per side until golden brown.
- Remove fish and place on a wire rack to drain for 2 minutes.
- Serve immediately with lemon wedges and your favorite dipping sauce.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American