CRISPY FRIED CATFISH
Ingredients:
4 catfish fillets (fresh or thawed)
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
Vegetable oil, for frying
Lemon wedges (for serving)
Directions:
Marinate the Catfish:
Rinse the catfish fillets under cold water and pat dry with paper towels. Place them in a shallow dish and pour the buttermilk over them. Let marinate for 15-30 minutes in the refrigerator.
Prepare the Coating:
In a large bowl or shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well.
Heat the Oil:
Pour vegetable oil into a deep skillet or frying pan, filling it about 1 inch deep. Heat over medium-high heat until the oil reaches 350°F (175°C).
Coat the Catfish:
Remove the catfish fillets from the buttermilk, allowing the excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating.
Fry the Catfish:
Carefully place the coated fillets into the hot oil, cooking in batches to avoid overcrowding. Fry for 4-5 minutes per side, or until the fish is golden brown and crispy. The internal temperature should reach 145°F (63°C).
Drain and Serve:
Remove the fried catfish from the oil and place on a wire rack or paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges and your favorite sides.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
🔥 Kcal: 350 kcal per fillet | 🍽️ Servings: 4
