Description
Southern fried catfish delivers crispy golden perfection from American Southern kitchens. Cornmeal-crusted fillets showcase deep-south culinary tradition with expertly seasoned fish that promises pure comfort on your plate.
Ingredients
Scale
Main Ingredients:
- 2 pounds fresh catfish filets
- 1.5 cups yellow cornmeal
- Canola oil for frying
Seasoning Blend:
- 1 teaspoon all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Accent
- 2 teaspoons Creole seasoning or seasoned salt
- 0.5 teaspoon lemon pepper
- 0.5 teaspoon dry crab boil (optional)
Instructions
- Prepare a shallow mixing bowl and whisk together finely ground cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until thoroughly combined, creating a uniform seasoning coating.
- Select a deep cast iron skillet or heavy-bottomed frying pan and pour vegetable oil to a depth of 1 inch (2.54 centimeters), heating to precisely 350 degrees Fahrenheit (175 degrees Celsius) using a digital cooking thermometer for accuracy.
- Pat fresh catfish fillets completely dry with clean paper towels to ensure maximum crispy texture and optimal adhesion of the seasoned cornmeal mixture.
- Gently press each catfish fillet into the prepared cornmeal mixture, ensuring complete and even coverage, then delicately shake off any excess coating to prevent clumping during frying.
- Carefully lower coated fillets into the hot oil, maintaining a consistent temperature, and fry for approximately 3-4 minutes on each side until the exterior turns a rich golden brown and the fish flakes easily with a fork.
- Remove fried catfish using a slotted metal spatula, allowing excess oil to drain, and transfer to a wire rack lined with absorbent paper towels to remove additional grease.
- Serve immediately while hot and crispy, optionally garnishing with fresh lemon wedges and chopped parsley for added brightness and visual appeal.
Notes
- Perfectly crisp catfish requires maintaining consistent oil temperature around 350°F for golden, crunchy exterior.
- Pat fish fillets completely dry before dredging to ensure maximum coating adhesion and crispiness.
- Shake off excess cornmeal mixture to prevent clumpy, heavy breading that can become greasy.
- Fresh catfish works best, preferably sourced from local markets or trusted seafood suppliers.
- Cast iron skillet provides superior heat distribution and creates an exceptionally crunchy, evenly browned crust.
- Allow fish to rest on paper towels briefly to absorb excess oil and maintain optimal texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg