Description
Crispy southern fried catfish showcases golden-brown fillets with a perfectly seasoned cornmeal crust. Southern comfort meets culinary tradition, inviting you to savor a classic dish that delights the palate.
Ingredients
Scale
- 1 lb (454 grams) catfish fillets
- 1.5 cups (360 milliliters) fine yellow cornmeal
- 0.25 cups (60 milliliters) all-purpose flour
- 3 large eggs
- 2 tsp hot sauce
- 1.5 tsp kosher salt
- 1.5 tsp smoked paprika
- 1 tsp garlic powder
- 0.75 tsp onion powder
- 0.5 tsp black pepper
- 0.5 tsp lemon pepper
- 0.25 – 0.75 tsp cayenne pepper
- Lemon wedges
- Tartar sauce
- Extra hot sauce
Instructions
- Seasoning Preparation: Thoroughly blend cornmeal, flour, and spices in a large bag, shaking vigorously to ensure even distribution of seasonings.
- Egg Wash Creation: Whisk eggs and hot sauce into a smooth, vibrant liquid that will serve as the binding agent for the breading.
- Coating Process: Immerse each catfish fillet completely in the egg wash, then meticulously dredge through the seasoned cornmeal mixture, delicately removing excess breading and allowing the coating to set for 10-15 minutes.
- Oil Preparation: Heat oil in a deep cooking vessel to a precise 350-360°F, verifying temperature with a culinary thermometer to guarantee optimal frying conditions.
- Frying Technique: Gently introduce fillets into the hot oil, maintaining adequate spacing to prevent overcrowding. Fry each side until achieving a rich golden-brown crust, approximately 2-5 minutes depending on fillet thickness.
- Finishing and Serving: Carefully transfer crisp fillets to a wire rack lined with paper towels to drain excess oil. Plate with zesty lemon wedges, classic tartar sauce, and additional hot sauce, accompanied by traditional Southern side dishes for a complete gastronomic experience.
Notes
- Shake Seasoning Thoroughly: Use a large, sealed bag to mix cornmeal, flour, and spices, ensuring even distribution for consistent flavor in every bite.
- Egg Wash Pro Tip: Whisk hot sauce into eggs until smooth, creating a zesty base that adds depth and heat to the breading process.
- Resting Breading Technique: Let coated fillets sit for 10-15 minutes to help breading stick firmly, preventing fall-off during frying and creating a crispier exterior.
- Oil Temperature Precision: Maintain oil between 350-360°F using a thermometer to guarantee perfectly crispy, not greasy, catfish with a golden-brown crust.
- Prep Time: 15-20 minutes
- Cook Time: 10-15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg