Step-by-step instructions
Follow these easy steps to create mouthwatering fried catfish:
- Soak your catfish fillets in buttermilk for 15–20 minutes. This tenderizes the fish and adds flavor.
- In a bowl, combine cornmeal, flour, salt, black pepper, paprika, garlic powder, and cayenne. Mix well.
- After soaking, remove the catfish from the buttermilk, letting excess liquid drip off.
- Coat each fillet thoroughly in the cornmeal mixture, ensuring a nice even layer.
- In a large skillet, heat oil over medium-high heat.
- Fry the coated catfish for about 3–4 minutes on each side until they turn golden brown and crispy.
- Drain the fried fish on paper towels to remove excess oil.
- Serve hot with lemon wedges or tartar sauce for that perfect finishing touch.
Best ways to enjoy it
Fried catfish is incredibly versatile when it comes to serving. You can plate it up alongside classic Southern sides like coleslaw, hushpuppies, or fried okra for a traditional meal. Alternatively, serve it over a fresh garden salad or in a fish taco with fresh toppings like avocado, salsa, and lime for a modern twist. The possibilities are as endless as your imagination!
Storage and reheating tips
If you happen to have leftovers (though that’s rare with this dish!), here are some smart storage tips:
- Refrigeration: Store any leftover fried catfish in an airtight container in the fridge for up to 2 days.
- Freezing: For longer storage, wrap the cooled fillets tightly in plastic wrap and then foil, and freeze for up to a month.
- Reheating: To keep the breading crispy, reheat in an oven at 350°F (175°C) for about 10-15 minutes; skip the microwave as it can make the fish soggy.
Helpful cooking tips
Here are some extra tips to elevate your catfish frying game:
- Oil Temperature: Make sure your oil is hot enough (around 350°F or 175°C) before frying to achieve that perfect golden-brown crust. If the oil isn’t hot enough, the fish can absorb too much oil.
- Seasoning: Feel free to experiment with different spices in the coating for a unique flavor profile. Consider adding Old Bay seasoning for a coastal twist.
- Pasta Coating: For an even crunchier texture, you can add crushed cornflakes to the cornmeal mixture.
Creative twists
Looking to mix things up? Here are some flavorful variations:
- Cajun Catfish: Add more cayenne, or some chopped fresh herbs like parsley or green onions for an extra kick.
- Baked Option: Try baking the catfish instead of frying! Spray coated fillets with cooking spray and bake at 400°F (205°C) for about 20 minutes.
- Spicy Tartar Sauce: Mix some hot sauce into your tartar sauce for a spicy dipping option.
Common questions
1. How long does it take to cook catfish?
Typically, each fillet takes about 3–4 minutes per side, so plan for a total cooking time of around 8 minutes.
2. Can I use frozen catfish?
Yes! Just be sure to thaw the fillets completely and pat them dry before soaking in buttermilk and coating them.
3. What can I substitute for buttermilk?
You can mix milk with a tablespoon of vinegar or lemon juice to create a buttermilk substitute, or simply use regular milk.
By embracing this fried catfish recipe, you’re not just making a dish; you’re creating memories filled with flavor and comfort. Enjoy sharing this beloved classic with your family or friends!
