Get ready to tantalize your taste buds with the ultimate Southern comfort food: Fried Catfish Southern Style! This dish is not just a meal; it's an experience that transports you straight to the heart of the South with every crispy, golden bite. Whether you're hosting a family gathering or simply craving a taste of nostalgia, this easy-to-follow recipe will have your kitchen filled with mouthwatering aromas that will make everyone flock to the table. In just 25 minutes, you can whip up a feast that promises to delight and satisfy. So, roll up your sleeves and prepare for a culinary adventure that will leave your friends and family begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon cayenne pepper
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- Pat the catfish fillets dry with paper towels to remove excess moisture, which helps achieve a crispy coating.
- In a shallow dish, mix cornmeal, flour, cayenne pepper, salt, and black pepper to create the seasoned coating mixture.
- Heat vegetable oil in a large cast-iron skillet or heavy-bottomed frying pan to 350-375°F (175-190°C). Use enough oil to cover the bottom of the pan with about 1/2 inch depth.
- Dredge each catfish fillet completely in the seasoned cornmeal-flour mixture, pressing gently to ensure the coating adheres well to the fish.
- Carefully place the coated fillets into the hot oil, cooking 3-4 minutes per side until golden brown and the fish flakes easily with a fork.
- Remove the fried catfish from the oil and drain on a wire rack or paper towel-lined plate to remove excess oil.
- Let the catfish rest for 2-3 minutes before serving to allow the coating to set and the fish to cool slightly.
- Serve hot with lemon wedges, tartar sauce, or traditional Southern sides like coleslaw and hush puppies.
Tips
- Drying the Fish: Always pat your catfish fillets dry with paper towels before coating them. This step is crucial for achieving that perfect, crispy texture that everyone loves.
- Seasoning the Coating: Feel free to adjust the cayenne pepper to your spice preference. If you like it hotter, add a bit more, or if you're serving kids, you might want to tone it down.
- Oil Temperature: Use a kitchen thermometer to ensure your oil is between 350-375°F (175-190°C). This temperature range is ideal for frying and will help you achieve that golden-brown crust without overcooking the fish.
- Frying in Batches: Avoid overcrowding the pan when frying. Fry the fillets in small batches to maintain the oil temperature and ensure even cooking.
- Resting the Fish: Letting the fried catfish rest for a few minutes after frying allows the coating to set and the fish to cool slightly, making it easier to enjoy without burning your mouth!
- Serving Suggestions: For an authentic Southern experience, serve your fried catfish with lemon wedges, tartar sauce, and classic sides like coleslaw or hush puppies.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 85mg
