Step-by-step instructions
- Start by soaking the catfish fillets in buttermilk for 15 to 30 minutes. This step is crucial as it tenderizes the fish and infuses flavor.
- While the fish soaks, combine the cornmeal, flour, salt, pepper, paprika, and garlic powder in a large mixing bowl. This seasoning mix will create that delicious coating.
- After soaking, take the fish and let any excess buttermilk drip off. Dredge each fillet thoroughly in the cornmeal mixture, ensuring they’re well-coated on all sides.
- Heat oil in a skillet to 350°F (175°C). Make sure the oil is hot enough to prevent the fish from becoming greasy.
- Carefully place the coated fillets in the hot oil. Fry each side for 3 to 4 minutes until they’re golden brown and crispy.
- Once fried, transfer the fillets to a paper towel-lined plate to drain excess oil.
- Serve the fried catfish hot, ideally with fresh lemon wedges and a side of tartar sauce.
Best ways to enjoy it
Fried catfish is fantastic when served hot and fresh, but it also invites creativity. Consider pairing it with classic Southern sides like coleslaw, hushpuppies, or fried green tomatoes for a full experience. A homemade tartar sauce is a must, and don’t forget to squeeze those lemon wedges right before you dig in! For an added touch, serve it atop a bed of greens for a refreshing crunch.
Storage and reheating tips
If you happen to have leftovers, store the fried catfish in an airtight container in the refrigerator. It should stay fresh for about 2-3 days. To reheat, try using an oven or air fryer to maintain the crispiness instead of a microwave, which can make the coating soggy. For longer storage, you can freeze the fried catfish—just make sure it’s completely cooled before placing it in a freezer-safe container.
Helpful cooking tips
To achieve the perfect fried catfish, here are a few tips from the pros:
- Ensure the oil is hot enough before adding the fish to avoid greasy results. Use a thermometer for accuracy.
- Don’t overcrowd the pan; fry in batches if necessary to maintain even cooking.
- Experiment with different seasonings in your cornmeal mix based on your taste preferences—cayenne pepper for a kick or dried herbs for freshness!
Creative twists
Feel free to get creative! You can spice up the flavor profile by adding different spices such as Cajun seasoning or lemon zest in the coating for a fresh citrus twist. For an even healthier option, consider grilling the catfish instead of frying or using almond flour for a gluten-free option.
Common questions
Q: How long does it take to prepare fried catfish?
A: The total cooking and prep time is approximately 30-45 minutes, factoring in marinating time.
Q: Can I use frozen catfish fillets?
A: Yes! Just make sure to thoroughly thaw them and pat them dry before marinating and coating.
Q: What’s the best oil for frying?
A: Peanut oil is a popular choice due to its high smoke point and neutral flavor, but vegetable oil or canola oil will also work fine.
Q: Is it safe to reheat fried catfish?
A: Yes, as long as you store it properly and reheat to a safe temperature, it’s perfectly safe to enjoy leftover fried catfish!
