Southern-Style Fried Fish

Fried catfish is a beloved dish that epitomizes the heart and soul of Southern cuisine. This dish is more than just a meal; it’s a tradition steeped in history, often enjoyed at family gatherings, barbecues, and church fish fries. The crispy exterior, paired with the tender, flaky fish within, makes it a comfort food that appeals to many across the United States. Whether served alongside coleslaw, hushpuppies, or a zesty remoulade sauce, fried catfish is a staple that brings people together.

Discover the joy of Southern cooking with this delectable fried catfish recipe! This beloved comfort food features a crispy, golden-brown exterior and tender, flaky fish that brings family and friends together. Learn how to marinate your catfish in buttermilk for extra flavor and tenderness, then coat it in a flavorful mix of cornmeal and spices for the perfect crunch. Serve with classic sides like coleslaw and hushpuppies for an unforgettable meal that celebrates tradition and taste. Dive into this Southern delight today!

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Ingredients

4 catfish fillets (about 6 ounces each)

1 cup buttermilk

1 teaspoon hot sauce (optional)

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust for heat preference)

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil (for frying)

Lemon wedges (for serving)

Fresh parsley (for garnish)

Instructions

Prepare the Marinade: In a bowl, whisk together buttermilk and hot sauce (if using). Add the catfish fillets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, allowing the fish to soak up the flavors.

Prepare the Dry Mix: In a separate shallow dish, combine cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to combine all the dry ingredients evenly.

Heat the Oil: In a large, deep skillet or a heavy-bottomed pot, pour in enough vegetable oil to cover the bottom by about 1-2 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). Use a candy thermometer to ensure the right temperature for frying.

Coat the Fish: Once the oil is hot, remove the catfish from the buttermilk marinade, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure an even coating.

Fry the Fish: Carefully place the coated catfish fillets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4-5 minutes on each side, or until golden brown and crisp. The internal temperature of the fish should reach 145°F (63°C).

Drain: Once cooked, use a slotted spoon or tongs to remove the fillets from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve: Place the fried fish on a serving platter, garnish with fresh parsley, and serve with lemon wedges on the side. Pair with coleslaw, hushpuppies, or your favorite sides for a true Southern feast!

Prep Time, Total Time, Servings: 30 mins | 1 hour | Serves 4