🛒 Ingredients
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4 catfish fillets (U.S. farm-raised preferred)
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1 cup yellow cornmeal
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¼ cup all-purpose flour
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon cayenne (optional, for heat)
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1 cup buttermilk
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Peanut oil or vegetable oil (for frying)
👩🍳 Instructions
1️⃣ Soak
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Rinse and pat dry the fillets.
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Soak in buttermilk for 30–60 minutes (this tenderizes and removes any muddy flavor).
2️⃣ Season the Coating
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Mix cornmeal, flour, salt, pepper, paprika, and cayenne in a shallow dish.
3️⃣ Heat the Oil
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Heat about ½ inch of oil in a cast-iron skillet to 350–365°F (175–185°C).
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The oil should shimmer but not smoke.
4️⃣ Dredge & Fry
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Remove fish from buttermilk, let excess drip off.
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Coat well in cornmeal mixture.
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Fry 3–4 minutes per side until golden brown and crisp.
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Internal temp should reach 145°F (63°C).
5️⃣ Drain
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Place on a wire rack or paper towels.
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Lightly sprinkle with salt while hot.
🍋 Serve With
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Lemon wedges
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Coleslaw
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Hush puppies
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Collard greens
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Tartar sauce or hot sauce
🔥 Southern Tips
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Use plain yellow cornmeal, not sweetened.
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Don’t overcrowd the pan — it lowers oil temperature.
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Cast iron gives the best crust.
If you’d like, I can also share a traditional hush puppy recipe to go with it.