Catfish Fry

 

 

 

 

 

 

 

Ingredients

4–6 catfish fillets
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 ½ cups cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil for frying
Lemon wedges and tartar sauce for serving

Instructions

In a shallow dish, combine the buttermilk and hot sauce. Add the catfish fillets, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes to soak.

In another dish, mix together cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Remove the fillets from the buttermilk and dredge them in the cornmeal mixture, pressing lightly so the coating sticks evenly. Shake off the excess.

In a large cast-iron skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).

Fry the catfish fillets in batches for about 3–4 minutes per side, until golden brown and crispy. Do not overcrowd the pan.

Place the fried fillets on a wire rack or paper towel-lined plate to drain any excess oil.

Serve hot with lemon wedges, tartar sauce, hush puppies, and coleslaw for a classic Southern catfish dinner.