Comfort
Southern Fried Catfish
Cornmeal-crusted catfish fried until golden and crisp, served with tartar sauce.
Buttermilk-soaked catfish in a cornmeal crust fries up crisp and golden. A wire rack keeps the bottom from going soggy.
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1½ tsp seasoned salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp black pepper
- Vegetable or peanut oil for frying
- Lemon wedges
- Tartar sauce
Method
- 1
Place catfish in a shallow dish and pour buttermilk over it. Let sit for about 15–20 minutes.
- 2
Combine cornmeal, flour, seasoned salt, paprika, garlic powder, onion powder, cayenne, and black pepper.
- 3
Pour about 1 inch of oil into a heavy skillet and heat to approximately 350°F.
- 4
Remove catfish from buttermilk and allow excess to drip away. Coat thoroughly in the cornmeal mixture, pressing gently so the coating adheres.
- 5
Carefully place the fillets into the hot oil without overcrowding the skillet. Fry approximately 3–5 minutes per side, depending on thickness, until golden, crisp, and cooked through.
- 6
Transfer to a wire rack or paper-towel-lined plate. Serve hot with lemon and tartar sauce.
- 7
Flavor Table Tip: A wire rack keeps fried catfish crispier than letting the bottom sit directly against a plate.