Fish Fried The Southern Way
Southern Fried Catfish – Classic Southern Fried Catfish dipped in buttermilk and breaded in spicy seasoned cornmeal and fried to perfection.
An Irresistible Southern Classic
Fried catfish brings back memories of finger-licking goodness and a crispy crunch in every bite. Originally, I bought these fish fillets with the intent to bake them with garlic and salt. However, the thought of fried fish, paired with hush puppies and tartar sauce, was too tempting. Sometimes, nothing hits the spot quite like the real thing.
While baking is a healthier option, deep-frying fish offers unmatched flavor and crispiness. When done right, it’s truly unbeatable. This recipe for Southern Fried Catfish is one of my favorite ways to enjoy fried fish.
Back when I lived next to a local seafood restaurant, I made it a mission to try everything on the menu, especially the fried fish dishes. Though those carefree days are behind me and I now strive for a balanced diet, I still indulge occasionally in meals that I truly love.
Why You’ll Love This Recipe
This Southern Fried Catfish recipe is simple yet delicious, using minimal ingredients. The catfish fillets are dipped in buttermilk, coated with a seasoned cornmeal mix, and fried to crispy perfection. It’s a dish that brings the taste of the South right to your kitchen.
Kitchen Equipment You’ll Need
- Large frying pan or deep fryer
- Mixing bowls
- Tongs or a slotted spoon
- Paper towels
- Thermometer (optional, for checking oil temperature)
Ingredients
- 5 pieces of white fish, cut into long lengths
- Vegetable oil, enough to cover fish completely
- 1/2 cup yellow cornmeal
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- Ensure your fish is slightly damp before seasoning. Rinse under water and shake off excess water.
- Sprinkle the seasoning (salt, garlic powder, onion powder, paprika, and pepper) onto both sides of the fish and rub it in well.
- Place the fish in a bag or large bowl with the cornmeal and toss until fully coated. Set aside for 15-20 minutes while the oil preheats.
- Preheat enough oil in a large pan to 375°F (190°C).
- Once the oil reaches 375°F, add the fish to the hot oil. Fry quickly and at high heat for crispiness: 2 1/2 to 3 minutes for thin pieces, or 3 to 3 1/2 minutes for thicker pieces.
- Once cooked, place the fish on a paper-towel-lined plate to drain excess oil.
- Serve with tartar sauce and grits, if desired.
Tips for Success
- Ensure your oil is hot enough before frying for the crispiest texture.
- Do not overcrowd the pan, as this can lower the oil temperature and result in soggy fish.
- Let the fish rest after coating to ensure the cornmeal adheres well.
Additional Tips and Variations
Feel free to adjust the seasoning to your preference. Add a pinch of cayenne pepper for extra heat or experiment with different spices for a unique flavor twist.
Nutritional Highlights (Per Serving)
This Southern Fried Catfish is a delightful indulgence. While specific nutritional information can vary based on portion size and accompaniments, it’s a great source of protein and essential vitamins found in fish.
Frequently Asked Questions (FAQ)
Can I use a different type of fish? Yes! While catfish is traditional, any white fish like tilapia or cod will work.
How do I know when the oil is hot enough? Use a thermometer to ensure the oil is at 375°F. Alternatively, drop a small piece of bread into the oil; if it sizzles and browns quickly, the oil is ready.
Can I make this recipe gluten-free? Absolutely! Use gluten-free cornmeal to make this dish suitable for a gluten-free diet.
Conclusion
Now that you have this classic Southern recipe at your fingertips, I invite you to give it a try. Share your experience and any creative twists you might add. There’s nothing quite like enjoying a plate of crispy, Southern Fried Catfish with friends and family!