Crispy Southern-Style Catfish Fry
Experience the ultimate in Southern comfort food with this Crispy Southern-Style Catfish Fry recipe. Coated in a flavorful mix of cornbread and spices, these tender, farm-raised catfish fillets are cooked to golden perfection. Ideal for sharing on a warm summer evening, this dish captures the essence of Southern hospitality. Serve with tangy tartar sauce and a side of coleslaw for a meal that will transport you straight to the front porch on a lazy afternoon.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
cornbread mix
2 1/2 cups (none)
garlic powder
1 tablespoon (none)
dried thyme
2 tablespoons (none)
farm-raised catfish fillets
6 (rinsed and patted dry)
buttermilk
1 cup (none)
salt
1 tablespoon (none)
ground black pepper
2 teaspoons (none)
cayenne pepper
2 teaspoons (none)
peanut oil
as needed (for frying)
Instructions
1
In a shallow dish, mix together the cornbread mix, garlic powder, and dried thyme until well combined.
2
Take each catfish fillet and dip it into the buttermilk, allowing the excess to drip off. Sprinkle both sides of the fillets with salt, ground black pepper, and cayenne pepper.
3
Dredge the seasoned fillets in the cornbread mixture, ensuring they are fully coated for a crispy crust.
4
In an electric fryer or a large Dutch oven, pour enough peanut oil to achieve a depth of 4 inches. Heat the oil to 400°F (200°C).
5
Carefully place two fillets at a time into the hot oil. Fry for 2 to 3 minutes or until the fillets float and turn a beautiful golden brown.
6
Once cooked, remove the fillets from the oil and drain them on paper towels to absorb excess grease.
7
Serve the crispy catfish immediately, paired with your choice of sides like coleslaw, hushpuppies, or tartar sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Southern-Style Catfish Fry?
It is a classic Southern comfort dish featuring farm-raised catfish fillets coated in a seasoned cornbread mixture and fried until golden.
What kind of catfish is recommended?
The recipe calls for six farm-raised catfish fillets.
How many people does this recipe serve?
This recipe is designed to serve 6 people.
What is the main coating ingredient?
The primary coating for the fish is 2 1/2 cups of cornbread mix.
What spices are mixed into the cornbread coating?
The cornbread mix is seasoned with 1 tablespoon of garlic powder and 2 tablespoons of dried thyme.
How do you prepare the catfish fillets before coating?
The fillets should be rinsed and patted dry before any seasoning or dipping occurs.
What role does buttermilk play in this recipe?
Each catfish fillet is dipped into buttermilk to help the cornbread mixture adhere and create a crispy crust.
What seasonings are applied directly to the fish?
The fillets are sprinkled with salt, ground black pepper, and cayenne pepper after the buttermilk dip.
What is the dredging process?
Seasoned fillets are dredged in the cornbread mixture until they are fully and evenly coated.
What temperature should the frying oil reach?
The peanut oil should be heated to exactly 400°F (200°C).
What type of oil is best for this recipe?
Peanut oil is recommended for its high smoke point and ability to achieve a golden-brown finish.
How deep should the oil be for frying?
You should pour enough peanut oil into your fryer or Dutch oven to achieve a depth of 4 inches.
How many fillets can I fry at one time?
It is recommended to fry only two fillets at a time to avoid dropping the oil temperature too low.
How long do the catfish fillets take to cook?
The fillets typically take between 2 to 3 minutes to fry.
How can I tell when the catfish is done cooking?
The catfish is ready once the fillets float to the top of the oil and have turned golden brown.
What should I do after removing the fish from the oil?
Drain the cooked fillets on paper towels to allow any excess grease to be absorbed.
What are some suggested sides for this dish?
Traditional sides include coleslaw, hushpuppies, or tangy tartar sauce.
How much salt is used for seasoning?
The recipe calls for 1 tablespoon of salt to season the 6 fillets.
Is this recipe spicy?
The inclusion of 2 teaspoons of cayenne pepper adds a mild Southern heat to the fillets.
How much ground black pepper is needed?
The recipe specifies using 2 teaspoons of ground black pepper.
Can I use a Dutch oven instead of an electric fryer?
Yes, a large Dutch oven is a perfectly suitable alternative for frying these fillets.
How much garlic powder is used?
One tablespoon of garlic powder is mixed into the dry breading mixture.
How much dried thyme is used?
Two tablespoons of dried thyme are used to flavor the cornbread coating.
What is the texture of the finished catfish?
The fish features a crispy, flavorful outer crust with a tender, flaky interior.
Is this considered an easy recipe?
Yes, it is categorized as an easy recipe with simple steps and 9 main ingredients.
What category of food does this fall under?
This dish is categorized under Catfish, specifically Southern-style seafood.
How much buttermilk is required?
One cup of buttermilk is used for dipping the fillets.
What is the serving suggestion for the sauce?
Tangy tartar sauce is the recommended accompaniment for this fried catfish.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this Crispy Southern-Style Catfish Fry.
When is the best time to serve this dish?
It is ideal for warm summer evenings, capturing the essence of Southern hospitality.