Cozy Crispy Southern Catfish
Indulge in this delightful, crispy Southern catfish recipe that captures the essence of comfort food with its golden crust and succulent fish.
Ingredients
Main Ingredients
- 4 fillets catfish fillets (fresh or frozen, thawed) Fresh catfish enhances the flavor.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat) Add for an additional kick.
- 1 cup buttermilk
- Vegetable oil for frying Vegetable oil for frying
Instructions
Preparation
- If you’re using frozen fillets, make sure they are fully thawed and pat them dry with paper towels.
- In a shallow dish, combine the cornmeal, flour, salt, black pepper, paprika, and cayenne pepper.
- Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, allowing any excess to drip off before placing it in the cornmeal mixture to coat both sides.
- In a large skillet, pour in vegetable oil to a depth of about 1/2 inch and heat it over medium-high heat until shimmering.
Cooking
- Carefully place the coated fillets into the hot oil, making sure not to overcrowd the pan.
- Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- Transfer the fried catfish to a paper towel-lined plate to absorb excess oil.
- Enjoy immediately with your favorite sides!
Notes
Serve with classic Southern sides like coleslaw, hushpuppies, and creamy grits. Store leftovers in an airtight container in the refrigerator for up to 3 days.