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Crispy Southern Fried Catfish: 3 Easy Steps for Quick Dinner

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A quick and easy Southern-style fried catfish recipe featuring a double-dredge technique with buttermilk and cornmeal for an incredibly crispy, golden crust.

Ingredients

Scale
  • 2 cups buttermilk
  • 1 large egg, beaten
  • 1 tablespoon hot sauce (e.g., Tabasco)
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour
  • 1 cup medium grind cornmeal
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • Vegetable oil or peanut oil (for frying)

Instructions

  1. Pat catfish fillets completely dry with paper towels and season lightly with salt and pepper.
  2. In a shallow bowl, whisk together buttermilk, beaten egg, hot sauce, and garlic powder. Submerge fish fillets and soak for at least 15 minutes.
  3. In a large shallow dish, whisk together flour, cornmeal, smoked paprika, cayenne, onion powder, salt, and black pepper.
  4. Remove a fillet from buttermilk, letting excess drip off. Dredge in flour, dip back into buttermilk, then press firmly into the cornmeal mixture to create a thick, craggy coating.
  5. Heat oil in a heavy-bottomed skillet to 350°F (175°C).
  6. Fry fillets in batches for 3-4 minutes per side until deep golden brown and internal temperature reaches 145°F.
  7. Remove fish and place on a wire rack or paper towel-lined plate to drain and rest for one minute before serving.

Notes

Ensure fish is completely dry before marinating to help coating stick. Do not overcrowd the pan to maintain oil temperature. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend and ensure cornmeal is certified gluten-free.

Nutrition

Keywords: fried catfish, southern cooking, crispy fish, quick dinner, seafood recipe, buttermilk fried fish, cornmeal crust

Find it online: https://cooltastes.com/crispy-southern-fried-catfish-3-easy-steps-for-quick-dinner/