Southern Cornmeal Fried Catfish
Southern Cornmeal Fried Catfish is a classic fish dinner recipe, perfect for a satisfying meal. You can achieve crispy, flavorful catfish with this simple guide, even if you’re new to cooking.
Key Ingredients & Substitutions:
- Catfish Fillets: Use fresh or thawed fillets. Tilapia or cod can be substituted for a similar flaky texture.
- Cornmeal: Fine yellow cornmeal is best. You can use a mix of cornmeal and flour for a lighter crust.
- Buttermilk: Helps the breading stick and adds moisture. Milk with a teaspoon of lemon juice can be a quick substitute.
- Seasonings: Old Bay, paprika, and garlic powder provide classic Southern flavor.
Ingredients:
Main:
- 1.5 lbs catfish fillets, cut into 2-3 inch pieces
- 1 cup buttermilk
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 3 cups vegetable oil, for frying
Spices:
- 1 tablespoon Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools: Large skillet or Dutch oven, shallow dishes, tongs, paper towels.
Step-by-Step Instructions:
1. Prepare the Catfish
Pat the catfish fillets dry with paper towels. This helps the buttermilk adhere better. Place the dried fillets in a bowl with the buttermilk, ensuring each piece is well-coated.
2. Mix the Breading
In a shallow dish, combine the cornmeal, flour, Old Bay seasoning, paprika, garlic powder, salt, and black pepper. Stir until all the spices are evenly distributed throughout the cornmeal mixture.
3. Bread the Catfish
One by one, remove a catfish piece from the buttermilk, letting any excess drip off. Dredge the fillet thoroughly in the cornmeal mixture, pressing gently to ensure a good coating. Place the breaded fish on a clean plate.
4. Heat the Oil
Pour the vegetable oil into a large skillet or Dutch oven, filling it about 1 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). You can test the oil by dropping a pinch of cornmeal in; it should sizzle immediately.
5. Fry the Catfish
Carefully place a few breaded catfish pieces into the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
6. Drain and Serve
Remove the cooked fish from the oil using tongs and place it on a plate lined with paper towels to drain excess oil. Serve your Southern Cornmeal Fried Catfish immediately with your favorite sides for a delicious fish dinner recipe.
Variation Ideas:
- Spicy Kick: Add a pinch of cayenne pepper to the cornmeal mixture for extra heat.
- Herby Flavor: Include a teaspoon of dried dill or parsley in your breading.
- Lemon Pepper: Substitute the Old Bay with lemon pepper seasoning for a bright, zesty flavor.
Storage Instructions:
Store leftover Southern Cornmeal Fried Catfish in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through and crispy again.
Frequently Asked Questions (FAQ):
- Can I air fry this catfish? Yes, you can air fry it. Lightly spray the breaded fish with cooking oil and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden and cooked.
- What kind of oil is best for frying? Vegetable oil, canola oil, or peanut oil are all good choices for their high smoke points and neutral flavor.
- How do I know when the fish is cooked? The fish should be opaque throughout and flake easily with a fork. An instant-read thermometer should register 145°F (63°C).
- Can I make this gluten-free? Yes, use gluten-free cornmeal and a gluten-free all-purpose flour blend for the breading.
- What are good side dishes for fried catfish? Hushpuppies, coleslaw, French fries, and collard greens are classic pairings for this fish dinner recipe.
- Why is my catfish not crispy? Ensure your oil is hot enough before frying, and don’t overcrowd the pan. Too many pieces will lower the oil temperature, leading to soggy results.
