So good! Nobody beats my nana’s version of this dish!
This recipe brings you the crispy, golden goodness of a classic Southern fish fry. Catfish fillets are soaked in buttermilk for added flavor and tenderness before getting a delicious cornmeal coating and a quick fry.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Catfish fillets | 4 |
| Buttermilk | 1 cup |
| Cornmeal | 1 cup |
| All-purpose flour | 1/2 cup |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Cayenne pepper | 1/2 tsp |
| Salt | To taste |
| Pepper | To taste |
| Vegetable oil | For frying |
| Lemon wedges | For serving |
Instructions:
- Prep the fish: Pat the catfish fillets dry with paper towels. Season them lightly with salt and pepper.
- Buttermilk soak: In a shallow dish, soak the seasoned fish fillets in buttermilk for 10 minutes. This adds flavor and tenderness.
- Make the coating: In a separate bowl, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
- Dredge the fish: Take each catfish fillet out of the buttermilk, letting excess drip off. Dredge it thoroughly in the cornmeal mixture, making sure it’s well coated.
- Heat the oil: In a large skillet or deep fryer, heat enough vegetable oil (around 1 inch) to 350°F.
- Fry the fish: Carefully place the coated fillets in the hot oil. Don’t overcrowd the pan, fry them in batches if needed. Fry for 3-4 minutes per side, until golden brown and crispy.
- Drain and serve: Use a slotted spoon to transfer the fried fish to a plate lined with paper towels. This will drain any excess oil.
- Serve your hot, crispy fish with lemon wedges on the side. Enjoy!
