Description
Crispy golden fried catfish fillets coated in seasoned cornmeal, tender and flaky inside, perfect for a comforting Southern-style meal.
Ingredients
Units
Scale
- 4 catfish fillets, about 6 ounces each
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil for frying
Instructions
- Heat vegetable oil in a large skillet to 350 degrees Fahrenheit.
- In a mixing bowl, combine yellow cornmeal, all purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Pour buttermilk into a separate bowl.
- Dip each catfish fillet into the buttermilk, coating fully.
- Dredge the fillet in the cornmeal mixture, pressing gently to ensure even coverage.
- Let the coated fillets rest for 10 minutes to help the coating adhere.
- Carefully place the fillets into the hot oil without overcrowding the pan.
- Fry for 3 to 4 minutes per side until golden brown and cooked through.
- Remove and place on paper towels to drain excess oil before serving.
Notes
- Pat the fish dry before dipping to ensure crisp coating.
- Maintain oil temperature at 350 degrees Fahrenheit for best results.
- Fry in batches to avoid lowering the oil temperature.
- Reheat leftovers in a 375 degree Fahrenheit oven to restore crispness.
Nutrition
- Serving Size: 1 fillet
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg