Southern Fried Catfish

Ingredients

• 1.5 lb catfish fillets (fresh or thawed, patted dry)
• 1 cup yellow cornmeal (for dredging)
• 0.25 cup all-purpose flour
• 1 tsp salt (plus more to taste)
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper (optional, for heat)
• 0.5 tsp garlic powder
• 2 cup vegetable oil (for frying)

Steps

1. 1

   Rinse the catfish fillets under cold water and pat them thoroughly dry with paper towels. If the fillets are very large, cut them into smaller, even-sized pieces.

2. 2

   In a shallow dish or pie plate, whisk together the cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper until well combined.

3. 3

   In a large heavy skillet (preferably cast iron), heat about 1/2 to 1 inch of vegetable oil to 350°F (175°C).

4. 4

   Dredge each catfish fillet in the cornmeal mixture, pressing firmly so the coating adheres to both sides. Shake off any excess.

5. 5

   Carefully place the fillets into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

6. 6

   Fry the fish for 3-5 minutes per side, turning once with a spatula, until the crust is deep golden brown and the fish flakes easily with a fork.

7. 7

   Remove the fish from the oil and drain on a wire rack set over a baking sheet or on paper towels. Serve immediately while hot.

Notes

For extra flavor, some Southern cooks soak the catfish in buttermilk or hot sauce for 20 minutes before dredging. Ensure the oil is hot enough before adding the fish to prevent a greasy crust.

Nutrition per serving

• main
• seafood
• fried
• Southern
• comfort food
• dinner