A deliciously crispy and flavorful fried catfish recipe, perfect for a comforting meal.
Prepare the catfish fillets by rinsing them under cold water and patting them dry with paper towels.
Drying the fillets ensures the coating adheres better, resulting in a crispier texture.
In a mixing bowl, soak the catfish fillets in buttermilk for 1-2 hours in the refrigerator.
Soaking in buttermilk tenderizes the fish and reduces any strong fishy taste.
In another bowl, combine the cornmeal, flour, black pepper, kosher salt, paprika, cayenne, garlic powder, and onion powder.
Mix the dry ingredients thoroughly to ensure even seasoning.
Remove the catfish from the buttermilk, allowing any excess to drip off, and coat each fillet in the cornmeal mixture.
Press the fillets gently into the coating mixture to ensure an even layer.
Heat the vegetable oil in a skillet over medium heat until it reaches 350°F (175°C).
Use a thermometer to monitor the oil temperature for consistent frying.
Fry the catfish fillets in batches, cooking each side for 3-4 minutes until golden brown and crispy.
Avoid overcrowding the skillet to maintain the oil temperature and ensure even cooking.
Place the fried catfish on a plate lined with paper towels to drain excess oil.
Draining on paper towels helps keep the coating crispy.
Serve the crispy catfish fillets with lemon wedges and your favorite sides.
Pair with coleslaw or fries for a classic Southern meal.
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