Step-by-step instructions
- Soak the catfish fillets in buttermilk for about 10 minutes. This helps tenderize the fish and adds flavor.
- In a shallow bowl, whisk together cornmeal, flour, salt, black pepper, paprika, garlic powder, and cayenne pepper for some heat.
- After soaking, remove the catfish from buttermilk, allowing the excess to drip off, and coat each piece in the cornmeal mixture thoroughly.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the catfish in batches for about 3 to 4 minutes, or until they turn golden brown and crispy.
- Once cooked, drain the fish briefly on paper towels, then serve them hot.
Best ways to enjoy it
Southern Fried Catfish pairs beautifully with a variety of sides. Consider serving it alongside classic coleslaw, potato wedges, or even cornbread. If you’re feeling creative, drizzling a spicy remoulade over the top can elevate the dish even further. Fresh lemon wedges and a sprinkle of parsley make for a lovely presentation that adds a touch of brightness.
Storage and reheating tips
To keep your leftovers fresh, store any uneaten catfish in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, allow the fish to cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag, where it will last for about 2 months. When reheating, aim for a crispy texture by placing it in a preheated oven instead of using a microwave.
Helpful cooking tips
For best results, ensure your oil is hot enough before adding the fish; otherwise, you’ll end up with greasy catfish rather than crispy bites. If you want a truly decadent experience, consider adding a splash of hot sauce to your buttermilk marinade for an extra kick. Additionally, resting the fried catfish on paper towels for just a minute will help absorb excess oil, resulting in a less greasy bite.
Recipe variations
Feel like switching things up? You can easily adapt this recipe by incorporating different spices into your coating. For a Southwest twist, try adding chili powder or cumin. If you’re looking for a healthier version, consider baking the catfish instead of frying—it won’t have the same crunch, but it will still be flavorful!
Frequently Asked Questions
How long does it take to make Southern Fried Catfish?
From prep to frying, expect to spend about 30 minutes on this dish. The buttermilk soak might take a bit longer if you desire; around 10 minutes is recommended.
Can I use other types of fish?
Absolutely! While catfish is traditional, you can use tilapia or salmon if you prefer. Just adjust cooking times as needed for thicker fillets.
What’s the best way to reheat fried catfish?
The oven is your best friend for reheating fried catfish. Place it on a baking sheet and reheat at 350°F (175°C) until heated through and crispy, about 10–15 minutes.
With this simple yet flavorsome recipe, you’ll capture a slice of Southern tradition right in your kitchen. Happy frying!
