Description
Deliciously crispy fried catfish fillets, marinated in buttermilk and coated in a flavorful cornmeal mixture.
Ingredients
Scale
- 1 lb catfish fillets
- 1 cup buttermilk
- 1 cup coarse cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/4 tsp cayenne pepper (adjust for heat preference)
- 2 cups vegetable oil (for frying)
Instructions
- Rinse catfish fillets under cold water and pat dry with paper towels.
- In a shallow dish, marinate the fillets in buttermilk for at least 30 minutes.
- In a separate bowl, mix cornmeal, flour, salt, pepper, paprika, and cayenne.
- Dredge each fillet in the cornmeal mixture until evenly coated.
- Heat vegetable oil in a skillet over medium-high heat until shimmering (about 350°F).
- Fry fillets for 3–5 minutes per side until golden brown and cooked through (internal temperature of 145°F).
- Drain excess oil on paper towels before serving.
Notes
- Ensure fillets are patted dry well to avoid excess moisture.
- Adjust cayenne pepper based on your heat preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg