Easy Southern Fried Catfish Recipe for a Comforting Meal

There's nothing like the golden crunch of Southern Fried Catfish to satisfy your soul and taste buds. Crispy on the outside and tender on the inside, this dish has been a soul food favorite for generations. Whether you’re serving it for dinner or as an appetizer at a weekend gathering, fried catfish never disappoints. The rich texture combined with flavorful seasoning gives this dish that irresistible comfort food quality that we all crave from time to time.

Photo byLloyd Griffith

My Personal Connection to Fried Catfish

Growing up, Sundays were always special in my family, and fried catfish was a staple. My grandmother used to make it just right—crispy but never greasy, with a well-seasoned cornmeal crust. We'd gather around the kitchen table, eagerly awaiting the first bite, served with a side of hot sauce or tartar sauce. That memory always brings me comfort, and now I’m sharing this recipe with you in hopes that it brings a bit of that joy to your table.

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Cultural Origins of Fried Catfish

Fried catfish has deep roots in Southern cuisine, especially among African American communities. Catfish, which were abundant in Southern rivers and streams, became a dietary staple during the antebellum era. Frying the fish in cornmeal crust became a simple yet flavorful way to prepare it. Over time, this dish became synonymous with soul food, offering both sustenance and comfort.

Ingredients:

• 4 catfish fillets (about 1 pound)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• Vegetable oil for frying
• Lemon wedges and hot sauce for serving

Instructions:

1. Prep the Fish: Rinse the catfish fillets under cold water and pat them dry with paper towels. Set aside.
2. Prepare the Coating: In a shallow dish, combine the cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper.
3. Buttermilk Bath: Pour the buttermilk into a separate shallow dish. Dip each catfish fillet into the buttermilk, allowing the excess to drip off.
4. Coat the Fish: Press the catfish fillets into the cornmeal mixture, coating them evenly on both sides. Set them aside on a plate to rest for a few minutes.
5. Fry the Catfish: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot (about 350°F). Carefully add the catfish fillets, two at a time, and fry for 3-4 minutes on each side or until golden brown and crispy.
6. Drain: Remove the fried catfish from the oil and place them on a paper towel-lined plate to drain any excess oil.
7. Serve: Serve the crispy fried catfish with lemon wedges and a splash of hot sauce for that extra kick. This dish pairs perfectly with coleslaw, hush puppies, or a simple salad.

Variations and Tips:

• Gluten-Free: Swap the all-purpose flour for gluten-free flour.
• Air-Fryer Version: If you're looking for a healthier option, try air frying the catfish at 400°F for 10-12 minutes, flipping halfway through.
• Pairings: Fried catfish goes great with tangy coleslaw, a side of fries, or cheesy grits for a full Southern experience.

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