Step-by-step instructions
- Begin by soaking the catfish fillets in buttermilk for 15-20 minutes. This step infuses flavor and moisture into the fish.
- In a large bowl, combine the cornmeal, all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne (if using).
- Once the fish is done soaking, remove it from the buttermilk and coat each fillet thoroughly in the cornmeal mixture.
- In a heavy skillet or frying pan, heat the oil to medium-high heat. You want it hot enough so the fish sizzles as soon as it touches the oil.
- Carefully place the coated catfish fillets into the hot oil. Fry for 3-4 minutes on each side, until they are golden brown and crispy.
- Once cooked, drain the fried catfish on paper towels to remove excess oil. Serve immediately with lemon wedges or tartar sauce.
Best ways to enjoy it
Fried catfish is not just a meal; it’s a versatile dish that expands beyond the plate. Serve it alongside coleslaw, baked beans, or macaroni and cheese for a classic Southern feast. Add some crispy fries or a fresh garden salad for balance. For a little kick, a homemade spicy remoulade can elevate your dish to a whole new level.
Storage and reheating tips
To store your leftover fried catfish, keep it in an airtight container in the refrigerator. It’s best consumed within 2-3 days for optimal flavor and texture. To reheat, place it in an oven preheated to 375°F for about 10-15 minutes to restore its crispiness. Avoid microwaving as it may make the coating soggy.
If you want to freeze your fried catfish, wrap each piece tightly in plastic wrap before placing it in a freezer-safe bag. This will keep it fresh for up to three months. Remember to properly thaw in the refrigerator before reheating.
Helpful cooking tips
- To ensure the best texture, make sure your oil is hot enough before frying. You can test it by dropping a small bit of the coating into the oil; if it sizzles, you’re ready.
- For an extra layer of flavor, let your coated catfish fillets sit for a few minutes before frying. This allows the coating to adhere better during cooking.
- Experiment with spices! Feel free to adjust the seasonings in your coating to suit your taste. Adding some seafood seasoning can provide an even deeper flavor.
Creative twists
If you’re feeling adventurous, there are plenty of delicious variations for this fried catfish recipe. Try adding zest from a lemon or lime to the cornmeal mixture for a bright citrus flavor. You can also experiment with different types of flour, like coconut flour for an exotic twist. For a spicy kick, increase the cayenne pepper or add some hot sauce to the buttermilk marinade.
Feel free to get creative with your sides too! A refreshing mango salsa or a tangy dill sauce can add a fun contrast to the crispy fish.
FAQs
How long does it take to prepare everything?
Preparation takes about 30 minutes, including the time to soak the catfish.
Can I use frozen catfish?
Absolutely! Just ensure it’s fully thawed and patted dry before soaking it in buttermilk and coating.
What’s a good substitute for buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
With this fried catfish recipe, you’re equipped to bring a taste of the South to your table, delighting everyone with its crispiness and flavor. Enjoy!
