Teresa's Recipes
Crispy Fried Catfish
Sink your teeth into this crispy and flavorful fried catfish, a beloved classic from the Southern United States. This dish features tender catfish fillets coated in a perfectly spiced cornmeal batter, fried to golden perfection, and served with zesty lemon wedges. The crunch of the coating and the moist, flaky fish come together in a delightful symphony of flavors that will transport you straight to a Southern fish fry. Enjoy it alongside coleslaw or hushpuppies for a complete meal.
Ingredients
- 4 (about 1 pound) Catfish fillets
- 1 cup Cornmeal
- 1/2 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- for frying (about 2 cups) Vegetable oil
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 25g
- Carbs: 35g
- Protein: 30g
- Sodium: 600mg
- Sugar: 0g
Instructions
- In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, salt, and black pepper. Mix well to ensure all dry ingredients are evenly distributed.
- Rinse the catfish fillets under cold water and pat them dry with paper towels. This step helps the coating adhere better.
- Dip each catfish fillet into the cornmeal mixture, pressing lightly to ensure the coating adheres well on both sides.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering (about 350°F or 175°C).
- Carefully place the coated catfish fillets into the hot oil, being cautious not to overcrowd the pan. Fry for about 4-5 minutes per side, or until the fillets are golden brown and crispy.
- Once cooked, remove the fried catfish from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve the fried catfish hot with lemon wedges on the side for squeezing over the top.
Tips
- For added flavor, marinate the catfish fillets in buttermilk for 30 minutes before coating them in the cornmeal mixture.
- Experiment with different spices such as cayenne pepper for a kick or dill for an herby note.
- Pair with a tangy tartar sauce or hot sauce for an extra layer of flavor.