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Writer's pictureSpirulina Sims

Southern Fried Catfish



This Southern-fried Catfish features a delectably crispy exterior breading that is expertly seasoned, revealing succulent, tender fried fish beneath. It can be prepared in under an hour and delivers the same satisfaction as attending a traditional fish fry.

 

Get ready to take your fried fish game to the next level with my unbeatable recipe for Buttermilk Mixture Fried Catfish! This recipe guarantees a crispy, flavorful, and downright delightful dish that truly embodies the essence of Southern cooking. You might wonder about the purpose of using a buttermilk mixture when frying fish. It serves as a binder that helps create that perfect golden crust. While some people use only buttermilk or even mustard, I've discovered that my fish turns out exceptionally beautiful when fried with a buttermilk mixture. And when it comes to mustard, be sure to use Spicy Brown mustard for that extra kick!


 

I deeply love golden-fried catfish because of its delightful combination of crispy coating and tender flesh. It's an easy dish to prepare, allowing me to savor its deliciousness without spending hours in the kitchen. The golden-fried catfish is packed with flavor and suitable for dinner or breakfast. I often indulge in this dish to satisfy my cravings, usually pairing it with a delectable garlic mayo sauce. When I desire a more substantial meal, I enjoy it sandwiched between two slices of bread.

 

Ingredients:



1/4 cup buttermilk

1/2 teaspoon cider vinegar

One tablespoon of Spicy brown mustard

1/2 cup plain cornmeal

½ All Purpose Flour

½ Cup Louisiana Season Fish Fry

½ Cup Louisiana New Orleans Style Fish Fry

One teaspoon Kosher Salt

One teaspoon Smoked paprika

One teaspoon of granulated garlic

One teaspoon of onion powder

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

½ teaspoon Lemon Pepper season

½ Teaspoon Lawry’s Seasoning Salt

½ Teaspoon White Pepper

 


 

How to Make Fried Catfish



Soak the catfish in buttermilk mixture. 



Whisk the buttermilk, vinegar, and mustard in a wide bowl and add the fish fillets.



Add your kosher salt and white pepper, then cover them with buttermilk mixture to soak for at least 30 minutes but up to 8 hours.



Combine breading ingredients. 



I am adding cornmeal, Louisiana fish fry flour, and spices to a large shallow dish.


Coat the catfish in a cornmeal mixture. 



Remove the catfish, 1-2 pieces at a time, from the buttermilk soak mixture and let any excess liquid drip off.



Dredge the fish on both sides until they are coated. Transfer the fish to a plate and set aside while repeating the process with the remaining filets and cornmeal mixture.


Heat oil.



 Heat about ½ to 1 inch of oil (about 1-2 quarts depending on the size of your pan) in a large cast iron skillet or frying pan over medium-high heat until it reaches 350 degrees F and 365 degrees F on a digital thermometer. The temperature will likely fluctuate when you add the catfish pieces to the oil, so keep an eye on it and adjust the heat on your stove as needed to stay in that range.


Fry. 



Carefully place 1-3 filets into the hot oil, not crowding the pan. Let them cook on each side for 2-5 minutes, turning halfway through. You can tell they are done when they are nicely golden brown and crispy outside.


Transfer to a wire rack set over a baking sheet lined with paper towels to catch any oil that

drips off.



Keep warm until ready to serve. Transfer the baking sheet with the fried catfish to a warm oven to stay hot while you fry the remaining fish. When you are prepared to serve, you can either plate the fish individually or arrange them on a large platter with lemon wedges for squeezing over the top of the fish before eating.

 




Common Questions About Recipes

Can I substitute buttermilk?

Yes, you can easily make a buttermilk substitute for this recipe. Add 1 tablespoon of vinegar to a 1-cup measuring cup, then fill it the rest of the way with milk. Let it sit for 5 minutes to curdle before using.

 

Is a deep fryer necessary for frying fish?

No, it's not necessary. While deep fryers can be helpful for frequent frying, a good cast iron skillet works just as well for most foods, especially when frying fish as a special treat.

 

Why does the cornmeal coating fall off?

If you're experiencing issues with the cornmeal crust not sticking during the frying process, try this trick: after breading, cover the fillets with a damp paper towel and let them sit for 10 minutes until they become slightly tacky. This allows the cornmeal coating to adhere better to the fish as it absorbs moisture from the buttermilk. Additionally, handle the breaded fillets as little as possible once they're added to the oil, turning them only once halfway through the cooking process.

 



What to Serve with Fried Catfish

 

Look no further if you’re stumped on what to serve with Fried Catfish or any fried fish! Here’s a collection of easy side dishes to serve with your favorite  Southern  Fried Catfish Recipe


 

 

 

 


 

 

 

 

 


 

 

 

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