Crispy Fried Catfish Recipe
Ingredients:
- 4 catfish fillets (about 1 lb)
- 1 cup buttermilk (for soaking)
- 1 tablespoon hot sauce (optional)
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
- Vegetable oil for frying (canola or peanut oil works best)
Instructions:
- Soak the Catfish:
- Place the catfish fillets in a shallow bowl. Pour buttermilk over the fillets, and add hot sauce if using. Let the fillets soak for about 30 minutes to 1 hour in the refrigerator. This step helps tenderize the fish and adds flavor.
- Prepare the Coating:
- In a shallow dish or bowl, combine cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir well to combine.
- Heat the Oil:
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be about 350°F (175°C). You can check the temperature using a thermometer or by dropping a small amount of the flour mixture into the oil—if it sizzles, the oil is ready.
- Coat the Catfish:
- Remove each catfish fillet from the buttermilk, allowing excess liquid to drip off. Dredge the fillets in the cornmeal mixture, pressing lightly to coat evenly.
- Fry the Catfish:
- Carefully lower the coated catfish fillets into the hot oil. Fry the fillets in batches, being careful not to overcrowd the pan.
- Fry for about 3-4 minutes on each side until golden brown and crispy, or until the internal temperature of the fish reaches 145°F (63°C).
- The fillets should be crispy on the outside and tender on the inside.
- Drain and Serve:
- Remove the fried catfish fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with your favorite sides like coleslaw, fries, or cornbread.
Cooking Time and Temperature:
- Oil temperature: 350°F (175°C)
- Frying time: 3-4 minutes per side, depending on the thickness of the fillet
- Internal temperature of the fish: 145°F (63°C)
