Southern Fried Catfish
This classic Southern fried catfish is dipped in buttermilk, breaded in spicy seasoned cornmeal, and then fried to crispy perfection. Pair it with homemade spicy tartar sauce, and you'll have a match in heaven.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups (225g) cornmeal
- 1 tablespoon (5g) granulated garlic
- 1 teaspoon (2.5g) onion powder
- ½-1 teaspoon (1-2g) cayenne pepper
- 1 teaspoon (2g) white or black pepper
- 2 teaspoons (14g) salt (adjust to taste)
- 1½ cups (355ml) buttermilk
- 4 6-ounce catfish fillets
- 1 cup (230g) mayonnaise
- 1 tablespoon (3g) finely diced onion
- ½-1 teaspoon (3-5g) prepared mustard
- 3 tablespoons (45g) hot pepper relish
- 1 tablespoon (5g) granulated garlic
- Dash hot sauce
- Salt and pepper to taste
Instructions
- 1
Preheat a deep-fryer to 375℉ (190℃). Or fill a large saucepan with vegetable oil halfway and heat to 375℉ (190℃).
- 2
Mix the cornmeal, granulated garlic, onion powder, cayenne, salt, and pepper in a large bowl.
- 3
In another bowl, pour in the buttermilk.
- 4
If fish fillets are too large, cut them into manageable pieces.
- 5
Dip each catfish fillet in the buttermilk and let the excess drain slightly. Then, bread it lightly into the cornmeal mixture.
- 6
Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, 3-4 minutes or more per side, depending on the size. These big chunks took about 6 minutes per side.
- 7
Remove from the hot oil with a slotted spoon. Place them on a cookie rack to drain excess oil and ensure crispness. Repeat with the remaining fillets.
- 8
Season the fish with lemon juice, and serve with spicy tartar sauce.
- 9
Spicy Tartar Sauce