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Golden Fried Catfish

Golden Fried Catfish
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Golden Fried Catfish is a beloved Southern classic featuring tender, flaky catfish fillets coated in a perfectly seasoned, crispy cornmeal crust. This quick and easy recipe uses simple pantry ingredients and buttermilk to tenderize the fish, creating a crunchy, flavorful dish perfect for family dinners, gatherings, or comforting meals any day of the week. Customizable with a variety of spices and cooking methods including baking, it delivers irresistible crunch and rich taste that will quickly become a favorite.

Ingredients

Scale

Fish

  • 1 lb fresh catfish fillets

Marinade

  • 1 cup buttermilk
  • Pinch of salt
  • Pinch of black pepper

Coating

  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour (or gluten-free flour as substitution)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

For Frying

  • Vegetable oil (enough for about 1 inch deep in skillet)

Instructions

  1. Prepare the Catfish: Rinse the catfish fillets under cold water and pat them dry thoroughly with paper towels to remove any excess moisture. This ensures the coating adheres properly and fries up crispy.
  2. Make the Buttermilk Marinade: Pour the buttermilk into a shallow dish and add a pinch of salt and black pepper. Submerge the fillets in the buttermilk and let them soak for 15 to 30 minutes to tenderize the fish and infuse flavor.
  3. Prepare the Coating: In a separate bowl, combine cornmeal, all-purpose flour (or gluten-free flour), paprika, garlic powder, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings.
  4. Coat the Catfish: Remove each fillet from the buttermilk one at a time, letting the excess drip off. Dredge the fillet thoroughly in the cornmeal mixture, pressing lightly to create a thick, even crust over the fish.
  5. Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C), or until a small pinch of coating sizzles immediately upon contact.
  6. Fry the Catfish: Carefully place the coated fillets into the hot oil, frying in batches to avoid overcrowding. Cook each side for about 3 to 4 minutes until the coating is golden brown and the fish flakes easily with a fork.
  7. Drain and Serve: Using tongs, transfer the fried catfish to a wire rack or plate lined with paper towels to drain excess oil. Serve hot for the crispiest texture, garnished as desired.

Notes

  • Pat the fish dry well before coating to ensure a better crunchy crust.
  • Do not overcrowd the pan when frying; cook in small batches for even cooking.
  • Maintain oil temperature around 350°F (175°C) for consistent frying results.
  • Use fresh oil to avoid off-flavors and keep the crust light and crispy.
  • Let the fried fish rest briefly after frying to allow excess oil to drip off.

Nutrition

Keywords: catfish, fried fish, Southern recipe, cornmeal crust, crispy fried catfish, easy fish recipe, buttermilk marinade

Find it online: https://mealsbylina.com/golden-fried-catfish/