Crispy Southern-Style Fried Catfish
Indulge in the ultimate Southern comfort food with this Crispy Southern-Style Fried Catfish recipe! Using stone-ground yellow cornmeal for a delightfully crunchy texture, this dish is packed with flavor from a blend of cayenne pepper, garlic powder, and seasoning salt. Perfect for a family dinner or a weekend gathering, these catfish fillets are crispy on the outside and tender on the inside. Serve with your favorite sides like coleslaw or hushpuppies for a truly authentic experience. Enjoy this scrumptious dish that brings the taste of the South to your table!
N/A
Servings
300
Calories
8
Ingredients
Ingredients
yellow cornmeal
1 cup (stone-ground for extra crispiness)
flour
1/3 cup (all-purpose)
cayenne pepper
1 teaspoon (or use red pepper)
garlic powder
1 teaspoon
seasoning salt
3 teaspoons
black pepper
1/2 teaspoon
catfish fillets
10-12 pieces (large basa fillets preferred)
oil
As needed (for frying)
Instructions
1
In a shallow dish, thoroughly combine the yellow cornmeal, flour, cayenne pepper, garlic powder, seasoning salt, and black pepper to create your breading mixture.
2
Take each catfish fillet and dredge it in the cornmeal mixture, ensuring that each piece is evenly coated on all sides.
3
In a large cast-iron skillet or Dutch oven, pour in enough oil to reach about 2 inches deep and heat it to 350 degrees Fahrenheit.
4
Carefully add the coated catfish fillets to the hot oil, making sure not to overcrowd the skillet. Fry the fillets for about 5-6 minutes until they are golden brown, flipping them halfway through the cooking time for even crispness.
5
Using a slotted spatula, remove the fried catfish from the oil and let them drain on paper towels to absorb any excess oil before serving.
Nutrition Information
15g
Fat
28g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Southern-Style Fried Catfish?
It is a classic Southern comfort food dish featuring catfish fillets coated in a seasoned cornmeal breading and fried until crunchy.
What type of cornmeal is recommended for this recipe?
Stone-ground yellow cornmeal is recommended to achieve a delightfully crunchy texture.
Can I use basa fillets instead of catfish?
Yes, large basa fillets are a preferred alternative for this fried fish recipe.
What seasonings are used in the breading?
The breading mixture consists of cayenne pepper, garlic powder, seasoning salt, and black pepper.
What is the correct oil temperature for frying the catfish?
The oil should be heated to exactly 350 degrees Fahrenheit before adding the fish.
How long does it take to fry the catfish fillets?
The fillets should be fried for approximately 5 to 6 minutes until they reach a golden brown color.
How deep should the oil be for frying?
You should pour enough oil into your skillet or Dutch oven to reach a depth of about 2 inches.
Should I flip the catfish while frying?
Yes, flip the fillets halfway through the 5-6 minute cooking time to ensure even crispness on both sides.
How do I remove excess oil from the fried fish?
Remove the fish with a slotted spatula and let the fillets drain on paper towels before serving.
What type of pan is best for this recipe?
A large cast-iron skillet or a Dutch oven is ideal for maintaining the consistent heat needed for frying.
Is this Southern-style fried catfish spicy?
The recipe includes one teaspoon of cayenne pepper, which provides a mild heat that can be adjusted to your preference.
How many pieces of fish does this recipe yield?
This recipe is designed for 10 to 12 pieces of catfish fillets.
How many calories are in one serving?
There are approximately 300 calories per serving of this fried catfish.
What is the protein content per serving?
Each serving contains about 22.5 grams of protein.
How many carbohydrates are in this dish?
There are 28 grams of carbohydrates per serving.
What is the fat content for this recipe?
Each serving contains approximately 15 grams of fat.
What are some recommended side dishes?
Traditional Southern sides like coleslaw or hushpuppies pair perfectly with this dish.
What kind of flour should be mixed with the cornmeal?
Use 1/3 cup of all-purpose flour to combine with the yellow cornmeal for the breading.
Can I substitute the cayenne pepper?
Yes, you can use red pepper as a substitute if you do not have cayenne pepper.
How do I ensure the coating is even?
Dredge each fillet in the cornmeal mixture thoroughly to ensure it is coated on all sides.
Is this recipe suitable for a family dinner?
Yes, it is an excellent choice for a family dinner or a weekend gathering.
Is garlic powder necessary for the flavor?
One teaspoon of garlic powder is used to add a savory depth to the breading mixture.
What amount of seasoning salt is required?
The recipe calls for 3 teaspoons of seasoning salt to properly flavor the fish.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe that is accessible for most home cooks.
Why is stone-ground cornmeal preferred?
Stone-ground cornmeal offers a coarser texture that results in an extra crunchy exterior.
Should I avoid overcrowding the pan?
Yes, adding too many fillets at once can drop the oil temperature; fry in batches if necessary.
Is the fish tender on the inside?
When fried correctly at 350 degrees, the fish remains tender and moist on the inside while the outside stays crispy.
Can I use black pepper?
Yes, 1/2 teaspoon of black pepper is included in the breading for balanced seasoning.
What is the main category of this recipe?
This recipe falls under seafood, specifically Southern-style fried fish.
How do I prepare the breading dish?
Use a shallow dish to thoroughly combine the cornmeal, flour, and all the spices before dredging.