Southern Fried Catfish Fillets (Print Version)
Crispy catfish fillets coated with cornmeal for classic southern taste in every bite.
# Ingredients:
→ Main Ingredients
01 -
4 catfish fillets, approximately 6 ounces each
02 -
1 cup cornmeal
03 -
1/2 cup all-purpose flour
04 -
1 teaspoon salt
05 -
1/2 teaspoon freshly ground black pepper
06 -
1/4 teaspoon cayenne pepper
→ Wet Ingredients
07 -
1 cup buttermilk
→ Frying
08 -
2 cups vegetable oil for frying
# Steps:
01 -
Rinse catfish fillets with cold water and pat dry thoroughly using paper towels.
02 -
In a large shallow bowl, mix together cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper until well blended.
03 -
Pour buttermilk into a separate bowl. Dip each catfish fillet into the buttermilk, ensuring all sides are evenly coated.
04 -
Dredge the buttermilk-coated fillets in the cornmeal mixture, pressing gently so the coating adheres.
05 -
In a deep skillet, heat vegetable oil over medium-high heat to 350°F. Test readiness by sprinkling a pinch of cornmeal into the oil; it should immediately sizzle.
06 -
Carefully lay coated catfish fillets into the skillet without crowding. Fry for 3 to 5 minutes per side, or until golden brown and crispy.
07 -
Transfer fried fillets to a plate lined with paper towels to drain excess oil. Serve hot with southern side dishes.
# Notes:
01 -
For best texture, ensure the oil temperature remains steady throughout frying. Do not overcrowd the pan.