Crispy Cornmeal Fried Catfish

Crispy Cornmeal Fried Catfish ingredients

• 4 count catfish fillets
• 1 cup buttermilk
• 1.5 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable oil

How to make Crispy Cornmeal Fried Catfish

1. Pat the catfish fillets thoroughly dry with paper towels. If your fillets are very large, you can cut them in half crosswise for easier frying. This ensures a crispier crust.
2. Set up your breading station: Pour 1 cup of buttermilk into a shallow dish. In a separate shallow dish, combine 1.5 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Whisk the dry ingredients together until well combined.
3. Dredge the fish: Dip each catfish fillet into the buttermilk, letting any excess drip off. Then, transfer the fillet to the cornmeal mixture, pressing gently to ensure the breading adheres evenly to all sides. Set the breaded fillets on a wire rack while you bread the remaining pieces.
4. In a large, heavy-bottomed skillet or Dutch oven (at least 3 inches deep), pour 4 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, you can test by dropping a pinch of cornmeal into the oil; it should sizzle vigorously immediately.
5. Carefully place 2-3 breaded catfish fillets into the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy fish.
6. Fry the catfish for 4-6 minutes per side, depending on thickness, until the crust is a deep golden brown and the fish is cooked through and flakes easily with a fork.
7. Using tongs, carefully remove the cooked catfish from the oil and transfer it to a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain and keeps the fish crispy.
8. Sprinkle the freshly fried catfish lightly with a pinch of extra salt immediately after removing from the oil to enhance the flavor.
9. Allow the oil to return to temperature between batches, then repeat the frying process with the remaining catfish fillets. Serve the crispy fried catfish immediately with lemon wedges, hot sauce, or a side of tartar sauce.

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