Description

Southern Crispy Cornmeal Fried Catfish features flaky catfish fillets coated in seasoned cornmeal and fried until golden brown and crispy. A classic Southern comfort food served with lemon wedges and your favorite sides.

Ingredients

4 catfish fillets

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp Cajun seasoning

1/2 tsp cayenne pepper (optional)

1 tsp salt

1/2 tsp black pepper

1 cup buttermilk

1 large egg

Vegetable oil, for frying

Lemon wedges, for serving

Fresh parsley, chopped, for garnish

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Instructions

1. Pat the catfish fillets dry with paper towels.

2. Whisk together the buttermilk and egg in one shallow bowl.

3. Combine the cornmeal, flour, garlic powder, onion powder, smoked paprika, Cajun seasoning, cayenne pepper, salt and black pepper in another bowl.

4. Dip each fillet into the buttermilk mixture, then coat thoroughly in the seasoned cornmeal mixture.

5. Heat about 2 inches of vegetable oil to 350°F (175°C).

6. Fry the catfish for 4 to 5 minutes per side until golden brown, crispy and the fish flakes easily with a fork.

7. Transfer to a wire rack or paper towels.

8. Garnish with parsley and serve immediately with lemon wedges and your favorite Southern side dishes.

Notes

Maintain the oil temperature at 350°F for the crispiest coating.

Do not overcrowd the pan while frying.

Let the coated fish rest for 5 minutes before frying for better adhesion.

Store leftovers in the refrigerator for up to 2 days.

Reheat in an oven or air fryer to restore crispiness.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Main Course
Method: Deep Frying
Cuisine: Southern American