Description
Southern-style catfish fillets shine with a crispy cornmeal coating that delivers bold flavor and perfect texture. Delicate fish merges with spicy seasonings, creating a classic Southern dish you’ll crave at your next meal.
Ingredients
Scale
- 4 catfish fillets (approximately 1 lb or 454 g)
- 2 cups yellow cornmeal
- 1½ cups vegetable oil, canola oil, or peanut oil
- 1 cup buttermilk
- 1 tbsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 cup mayonnaise
- 2½ tbsps relish (dill or sweet)
- 1 tsp vinegar or lemon juice
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sugar
- ¼ tsp salt
Instructions
- Preparation: Pat catfish fillets completely dry with paper towels to ensure a crisp exterior.
- Marination: Immerse fillets in buttermilk inside a sealed container, refrigerating for 10 minutes to tenderize and enhance flavor.
- Tartar Sauce Creation: Whisk mayonnaise, relish, onion powder, garlic powder, sugar, salt, and vinegar in a mixing bowl until smooth, then refrigerate to allow flavors to meld.
- Coating Preparation: Thoroughly blend cornmeal with salt, pepper, and cayenne pepper in a wide, shallow dish for seasoned breading.
- Oil Heating: Warm vegetable oil in a heavy-bottomed skillet to 325°F, testing temperature by dropping a pinch of cornmeal that sizzles immediately.
- Breading and Frying: Remove fillets from buttermilk, letting excess drip off, then generously coat in seasoned cornmeal mixture, pressing firmly. Carefully lower two fillets into hot oil, maintaining consistent temperature and avoiding overcrowding.
- Cooking Process: Fry first side for 2½ minutes until golden brown, then flip using tongs and cook opposite side for 3 minutes, ensuring internal temperature reaches 145°F.
- Finishing: Transfer crispy fillets to a paper towel-lined plate to absorb excess oil, repeating frying process for remaining fillets.
- Serving: Present golden, crispy catfish immediately with fresh lemon wedges and chilled tartar sauce.
Notes
- Dry Thoroughly: Remove excess moisture from catfish fillets using paper towels to guarantee a perfectly crispy exterior when fried.
- Marinate Smartly: Soak fillets in buttermilk for exactly 10 minutes to tenderize and enhance flavor absorption before coating.
- Check Oil Temperature: Use a pinch of cornmeal to verify 325°F oil heat – it should sizzle instantly, ensuring ideal frying conditions for golden, crisp coating.
- Avoid Overcrowding: Fry only two fillets at a time to maintain consistent oil temperature and prevent soggy, greasy results.
- Prep Time: 10 minutes
- Cook Time: 6-7 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg