I absolutely love preparing crispy catfish made with tender fillets soaked in buttermilk and coated in a blend of yellow cornmeal, flour, paprika, and garlic powder. This Southern classic delights with a satisfying crunch and vibrant spices. Paired with lemon wedges and tartar sauce, it never fails to impress.

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I recently discovered this take on a Classic Southern Fried Catfish that just blew my mind. I’ve always loved a good deep fried catfish recipe and this one definitely lives up to the hype.

I dredged 4 catfish fillets in a mix of 1 cup yellow cornmeal, 1/2 cup all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika and a bit of cayenne pepper for that extra kick. Before the dredge, I soaked the fish in 1 cup buttermilk, which really helped the cornmeal cling, giving it an incredibly crispy finish once deep fried in vegetable oil.

It reminds me a lot of traditional Southern recipes you might see from Louisiana or Mississippi. And when I serve it up with lemon wedges and tartar sauce, it brings out that tangy zing.

The way the batter crisps up is just phenomenal. You gotta try it if you’re into fish recipes that pack a crunchy, bold flavor.

Why I Like this Recipe

1. I really like that this recipe is super simple to make and doesn’t need any fancy ingredients. It’s perfect when I’m in a rush, and I can whip it up without too much trouble.
2. I love how the fish gets really crispy on the outside while staying tender inside. Every bite is satisfying and full of flavor, especially with that seasoned cornmeal coating.
3. I enjoy the blend of spices and that tangy buttermilk marinade; it gives the fish an authentic Southern kick that makes it unique.
4. I also like how you can serve it with a bunch of sides like hush puppies, french fries, and coleslaw which turns it into a really complete meal.

Ingredients

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Fresh catfish fillets offer high-quality protein and healthy omega oils.
Tangy buttermilk tenderizes the fish and adds a creamy, slightly sour flavor.
Coarse yellow cornmeal gives crunch, mild sweetness, and extra fiber for texture.
Light all-purpose flour ensures a crisp, golden coating that seals in moisture.
Spices like garlic, paprika, and cayenne offer warmth, a hint of heat.
Bright lemon wedges and creamy tartar sauce balance the rich, fried flavors.
Vegetable oil supports deep frying, crisping the catfish to perfection.
Pinch salt and pepper enhance every bite with balanced flavor.
Onion powder adds subtle savory depth to the crispy coating.

Ingredient Quantities

4 catfish fillets (about 1 lb in total)

1 cup buttermilk

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/4 tsp cayenne pepper (or more if ya like extra heat)

Vegetable oil (for deep frying, enough to fill your pan)

Lemon wedges (for serving)

Tartar sauce (for serving)

How to Make this

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1. Start by heating up plenty of vegetable oil in a deep pan till it reaches around 350°F.

2. Pour the buttermilk into a bowl and dip all 4 catfish fillets in it until they are completely coated.

3. In another bowl, mix together the yellow cornmeal, all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

4. Take each catfish fillet out of the buttermilk and dredge them in the seasoned cornmeal mixture making sure every bit is well coated.

5. Let the coated fillets rest for a couple of minutes so the coating can stick real good.

6. Carefully lower the fillets into the hot oil one at a time; don’t overcrowd the pan.

7. Fry each fillet for about 3 to 4 minutes on each side until they turn golden and crispy.

8. Remove the fillets from the oil and set them on paper towels to drain off any extra oil.

9. Serve the catfish hot with lemon wedges on the side along with a dollop of tartar sauce.

10. Enjoy the fish with your favorite sides like hush puppies, french fries, and coleslaw for a traditional Southern meal.

Equipment Needed

1. A deep pan or heavy-bottomed pot for frying the catfish in oil
2. A cooking thermometer to make sure the oil reaches around 350°F
3. Two mixing bowls – one to hold the buttermilk and one for the seasoned cornmeal mixture
4. Measuring cups and spoons to get the right amounts of each ingredient
5. Tongs or a long-handled spatula to carefully lower the fillets into the hot oil and flip them
6. A slotted spoon to lift the fried fillets and let the extra oil drain
7. Paper towels to absorb any excess oil after frying
8. A serving plate or dish to present your finished catfish with lemon wedges and tartar sauce

FAQ

Q: Why do I need to soak the catfish in buttermilk?

A: Soaking the fillets in buttermilk helps the cornmeal coating stick better and gives the fish a tender, juicy flavor when fried. Its a must-do step!

Q: What type of oil should I use for frying?

A: Vegetable oil is the go-to choice here cuz it has a high smoke point, making it perfect for deep frying your catfish to a nice golden brown.

Q: Can I adjust the seasoning?

A: Absolutely. If you like it spicier, feel free to bump up the cayenne pepper. You can also experiment with additional herbs or spices to suit your taste.

Q: How do I know when the catfish is properly cooked?

A: The fish should be a crispy golden brown on the outside and flaky on the inside. A good rule of thumb is to fry each side for about 4 minutes, but keep an eye on it as times can vary.

Q: What’s the best way to store any leftovers?

A: Store any leftover catfish in an airtight container in the refrigerator and try to eat it within two days. To reheat, pop it in the oven so it keeps its crispiness.

Classic Southern Fried Catfish Recipe Substitutions and Variations

Buttermilk substitute: Mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Yellow cornmeal option: You can use stone-ground cornmeal or even a mix of cornmeal and polenta if that’s what you have.
All-purpose flour alternative: Try using gluten free flour or whole wheat flour if you’re lookin’ for a different twist.
Garlic powder swap: Use one minced garlic clove instead, but be careful cuz it might change the flavor a bit.
Cayenne pepper tweak: If you wanna lower the heat, you can replace it with a pinch of chili powder or simply cut back on the amount.

Pro Tips

1. A good trick is to use a thermometer to really get the oil to 350°F; eyeballing it don’t always cut it and you really wanna avoid greasy fish.
2. After you coat the fish, let ’em sit for a minute or two so that the cornmeal sticks good – this extra step can really help lock in the crunch when you fry ’em.
3. Don’t even think about crowding the pan when you’re frying; if you do, the oil temperature can drop and your fish ends up soggy instead of crisp.
4. Once the fish is done, try placing it on a cooling rack instead of just paper towels to drain off the oil; this keeps the underside from turning all mushy.