Southern Fried Catfish
Ingredient:
Fish: 1 kg catfish fillets, cut into medium-sized pieces.
The Coating:
1 ½ cups yellow cornmeal (the key to the texture and color seen in the image).
½ cup all-purpose flour.
Seasonings:
1 tbsp paprika (for a smoky color).
1 tsp garlic powder and 1 tsp onion powder.
Salt and black pepper to taste.
A pinch of cayenne pepper (optional for heat).
The Soak: 1 cup buttermilk (with an optional splash of hot sauce).
For Frying: Plenty of vegetable oil for deep frying.
Instructions
Prep the Fish: Wash and pat the fish dry with paper towels. Soak the fillets in buttermilk in the refrigerator for about 20 minutes to tenderize the meat and remove any “earthy” taste.
The Breading: In a shallow dish or a large plastic bag, combine the cornmeal, flour, and all seasonings. Mix well.
Coat the Fish: Remove the fish from the buttermilk, letting any excess drip off. Dredge each piece in the cornmeal mixture, pressing firmly so the coating sticks evenly on all sides.
Fry: Heat the oil in a deep skillet or fryer to 180°C. Fry the fish in batches (do not crowd the pan) for 3–5 minutes per side until they are golden brown and crispy.
Drain: Transfer the fried fish to a wire rack (instead of paper towels) to keep both sides perfectly crunchy.
Serving Suggestion
Serve hot with tartar sauce, fresh lemon wedges, and a side of coleslaw or french fries.
