Southern Fried Catfish Fillets

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Of course! Southern Fried Catfish is a cornerstone of comfort food. It’s all about a crispy, well-seasoned cornmeal coating and tender, flaky fish inside.

Here is a classic, foolproof recipe for perfectly fried catfish fillets.

Classic Southern Fried Catfish Fillets

This recipe uses a simple but effective cornmeal and flour blend for that iconic texture and flavor.

Yields: 4 servings
Prep time: 15 minutes (plus optional 30-minute soak)
Cook time: 10-15 minutes

Ingredients

For the Catfish:

· 4-6 catfish fillets (about 1.5 – 2 lbs total)
· 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice, let sit 5 minutes)
· 1 tablespoon hot sauce (like Louisiana or Texas Pete)
· Optional Soak: 2 cups cold water + 2 tablespoons salt (for pre-soak)

For the Coating:

· 1 cup yellow cornmeal
· ½ cup all-purpose flour
· 2 teaspoons seasoned salt (like Lawry’s)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon paprika (smoked paprika is great here)
· ½ teaspoon cayenne pepper (adjust to your heat preference)
· 1 teaspoon black pepper
· ½ teaspoon dried thyme or oregano (optional)

For Frying:

· 1 ½ to 2 inches of vegetable oil, peanut oil, or canola oil in a large, heavy-bottomed skillet (like cast iron)
· Lemon wedges, for serving
· Tartar sauce, hot sauce, or remoulade, for serving

Step-by-Step Instructions

Step 1: Prepare the Catfish (The Secret to Great Flavor)

  1. Optional Soak (For a Cleaner Taste): If you’re concerned about any “muddy” flavor, dissolve 2 tablespoons of salt in 2 cups of cold water. Submerge the fillets for 30 minutes. Rinse thoroughly and pat completely dry. This step is optional but highly recommended for the best taste.
  2. Buttermilk Bath: In a shallow dish, whisk together the buttermilk and hot sauce. Place the catfish fillets in the mixture, ensuring they are fully coated. Let them soak for 15-20 minutes at room temperature (or up to an hour in the fridge). This tenderizes the fish and helps the coating stick.

Step 2: Create the Coating

  1. In a separate shallow dish (a pie plate works perfectly), whisk together the cornmeal, flour, seasoned salt, garlic powder, onion powder, paprika, cayenne, black pepper, and thyme.
  2. This is your Dredging Station: One dish with wet buttermilk fish, one dish with dry coating.

Step 3: Dredge the Fillets

  1. Remove one fillet from the buttermilk, allowing the excess to drip off.
  2. Dredge it thoroughly in the cornmeal mixture, pressing gently to make sure the coating adheres well on all sides.
  3. Place the breaded fillet on a wire rack or plate. Repeat with all fillets.
  4. Pro Tip: Let the breaded fillets sit for 5-10 minutes before frying. This helps the coating set and prevents it from falling off in the oil.

Step 4: Fry to Perfection

  1. Heat the Oil: Pour oil into your skillet until it’s about 1.5 inches deep. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a tiny pinch of the coating into it. If it sizzles immediately and floats to the top, the oil is ready.
  2. Fry in Batches: Carefully place the fillets in the hot oil, one at a time. Do not overcrowd the pan; fry in batches if necessary. Overcrowding will drop the oil temperature and make the fish greasy.
  3. Cook: Fry for 4-7 minutes per side, depending on thickness. The fillets are done when the coating is a deep golden brown and the fish inside is opaque and flakes easily with a fork.
  4. Drain: Use a spider strainer or tongs to remove the fillets from the oil. Let them drain on a wire rack set over a baking sheet. Avoid draining on paper towels, as this can make the bottom crust soggy.

Step 5: Serve Immediately

· Serve your fried catfish fillets hot, with lemon wedges for squeezing and your favorite sauces like tartar sauce, remoulade, or extra hot sauce on the side.

Classic Southern Sides

· Collard Greens: A must-have.
· Coleslaw: The cool, creamy crunch is the perfect contrast.
· Hush Puppies: Because you can never have too much fried cornmeal goodness.
· French Fries or Potato Salad: Classic choices.
· Macaroni and Cheese: The ultimate comfort food pairing.

Pro Tips for the Best Fried Catfish

· Pat Dry: Whether you do the saltwater soak or not, always pat the fillets completely dry before the buttermilk bath. This helps the marinade and coating stick.
· Consistent Temperature: The key to crispy, non-greasy fish is maintaining the oil temperature. Adjust the heat as needed between batches and let it come back to 350°F before adding the next batch.
· Cast Iron is King: A cast-iron skillet retains heat perfectly, ensuring an even, crispy fry.
· Don’t Move Them: When you first place the fillet in the oil, let it cook for a good 2-3 minutes before even thinking about moving it. This allows a crust to form so it won’t stick.
· Season the Coating, Not Just the Fish: The seasoning in the cornmeal blend is what gives the crust its incredible flavor.

Enjoy your perfectly crispy, Southern-style fried catfish! It’s a true taste of tradition.

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