Southern Fried Catfish Recipe

Dive into flavor with our Southern Fried Catfish Recipe. Crispy on the outside and tender on the inside, this dish embodies Southern comfort and culinary tradition. Originating from the South’s abundant rivers and lakes, fried catfish has been a cherished staple. With a golden, seasoned crust, this dish captures the essence of down-home cooking and offers a taste of soulful indulgence in every mouthwatering bite.

Ingredients

• Catfish fillets
• Buttermilk
• Cornmeal
• Salt and pepper, to taste
• Cajun seasoning (optional)
• Cooking oil (vegetable or canola oil)

Instructions

1. Pour enough buttermilk into a bowl to cover the catfish fillets. Allow them to soak in the buttermilk for 15-30 minutes. This tenderizes and flavors the fish.
2. In a separate bowl, combine cornmeal, salt, pepper, and, if using, Cajun seasoning.
3. Heat about 1-2 inches of cooking oil in a deep skillet or pot over medium-high heat. The oil temperature should be around 350°F (175°C).
4. Remove the catfish fillets from the buttermilk and let any excess liquid drip off while the oil heats up.
5. Coat each fillet thoroughly in the seasoned cornmeal mixture, pressing it onto the fish to adhere.
6. Place a few coated catfish fillets at a time into the hot oil. Avoid overcrowding the pan.
7. Cook the catfish for 3-4 minutes per side or until golden brown and crispy.
8. Remove the fried catfish from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
9. Serve the Southern Fried Catfish hot with your favorite side dishes and sauces.

Southern Fried Catfish is a classic dish from the South. Try it and enjoy its crispy coating and tender, flaky fish inside, making for a satisfying meal.