Southern Comfort Free recipe

Fried Catfish

Few Southern dishes are as reliable as Fried Catfish: cornmeal-crusted catfish fillets fried crispy and golden. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 10 min Cook: 20 min Total: 30 min

30Minutes

4Servings

4.8Rating

MediumLevel

Why you'll love this recipe

Ready in about 30 minutes from start to finish.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

4 catfish fillets
1 cup buttermilk
1 cup cornmeal
1/2 cup flour
1 tbsp Cajun seasoning
1 tsp salt
1/2 tsp pepper
oil for frying
lemon wedges

Estimated Nutrition (per serving)

460Calories

5gFat

61gCarbs

42gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Soak the catfish in the buttermilk 15 minutes.
Step 2
Mix the cornmeal, flour, Cajun seasoning, salt, and pepper in a shallow dish.
Step 3
Lift each fillet from the buttermilk and press into the cornmeal mixture, coating both sides.
Step 4
Heat 1/2 inch of oil in a skillet to 350 degrees F.
Step 5
Fry the fillets 3 to 4 minutes per side until golden and crisp; the fish should flake easily.
Step 6
Drain on paper towels and serve with lemon wedges.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking