Description
This Classic Southern Fried Catfish recipe features tender catfish filets seasoned with traditional spices, coated in a crispy blend of flour and cornmeal, and fried to golden perfection. Perfectly balanced with a spicy egg wash, this dish brings authentic Southern flavors to your table with a satisfyingly crunchy texture.
Ingredients
Scale
For the Fish
- 2 pounds catfish filets
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Coating
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
For the Egg Wash
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon hot sauce
For Frying
- Oil for frying (such as vegetable or peanut oil, enough for deep frying)
Instructions
- Prepare the Fish: Rinse the catfish filets under cold water and pat them dry with paper towels. In a small bowl, combine Old Bay seasoning, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle this seasoning mix evenly over both sides of each catfish filet.
- Make the Egg Wash: In a shallow dish, whisk together the eggs, buttermilk, and hot sauce until fully combined and smooth.
- Prepare the Coating: In another shallow dish, mix together the all-purpose flour and yellow cornmeal thoroughly to create the dry coating.
- Coat the Fish: Dip each seasoned catfish filet first into the egg wash, ensuring it is fully coated, then dredge it in the flour and cornmeal mixture, pressing lightly so the coating adheres well. Shake off any excess coating from each filet.
- Heat the Oil: Pour enough oil into a deep skillet or frying pan to submerge at least half of the fish pieces. Heat the oil to 350°F (175°C), using a thermometer to maintain consistent temperature for even frying.
- Fry the Catfish: Carefully place the coated catfish filets in the hot oil without overcrowding the pan. Fry for about 4 to 5 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork. Adjust the heat as needed to maintain oil temperature.
- Drain and Serve: Remove the fried catfish from the oil using tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let rest for a couple of minutes before serving to enjoy the crispy texture.
Notes
- Use fresh catfish filets for best flavor and texture.
- Maintaining the oil temperature is crucial to achieving a crispy coating without greasy fish.
- Serve with lemon wedges and tartar sauce for a classic Southern presentation.
- The hot sauce in the egg wash adds a slight kick; adjust the amount based on your spice preference.
- Leftover fried catfish can be reheated in an oven or air fryer to retain crispiness.
Keywords: Southern fried catfish, catfish recipe, fried fish, cornmeal coating, classic Southern dish