Southern Fried Catfish
Southern Fried Catfish
Ingredients
For the Catfish
- 1 1/2 pounds catfish fillets
For the Buttermilk Soak
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dredge and Seasoning
- 1/4 cup yellow mustard
- 2 tablespoons seasoning blend, divided
- 1 1/2 cups cornmeal
- 2 tablespoons cornstarch
For Frying and Serving
- 4 cups peanut oil, or as needed for frying
- as needed hot sauce, Louisiana or Crystal, for serving
Instructions
- 1
In a large bowl, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk well to combine. Add the catfish fillets to the seasoned buttermilk, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the fish to absorb flavor and tenderize.
⏱️ 5 min
- 2
While the catfish is soaking, prepare the dredge. In a separate shallow bowl, combine the cornmeal, cornstarch, and 1 tablespoon of the seasoning blend. Mix thoroughly by hand to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 3
Remove the catfish fillets from the buttermilk soak. Rinse each fillet under cold water to remove excess buttermilk. Pat the fillets completely dry with paper towels. This step is crucial for a crispy coating.
⏱️ 5 min
- 4
Brush a light, even coat of yellow mustard over both sides of each dried catfish fillet. This will act as a binder for the seasoning and dredge. Immediately sprinkle the remaining 1 tablespoon of seasoning blend over the mustard-coated fish, ensuring an even layer of flavor directly on the fillet.
⏱️ 5 min
- 5
Take each mustard-coated and seasoned catfish fillet and place it into the prepared cornmeal dredge. Press gently to ensure the dredge adheres well to both sides of the fillet. Shake off any excess.
⏱️ 5 min
- 6
Heat the peanut oil in a large cast iron skillet over medium-high heat until it reaches 350-375°F. Carefully place 2-3 breaded catfish fillets into the hot oil, being careful not to overcrowd the skillet. Fry for 3-5 minutes per side, or until the fish is golden brown, crispy, and cooked through. The internal temperature should reach 145°F.
⏱️ 15 min•🌡️ 360
- 7
Using a slotted spatula or tongs, remove the fried catfish from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining fillets. Serve immediately with your favorite hot sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Southern Fried Catfish
For the Catfish
- 1 1/2 pounds catfish fillets
For the Buttermilk Soak
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dredge and Seasoning
- 1/4 cup yellow mustard
- 2 tablespoons seasoning blend, divided
- 1 1/2 cups cornmeal
- 2 tablespoons cornstarch
For Frying and Serving
- 4 cups peanut oil, or as needed for frying
- as needed hot sauce, Louisiana or Crystal, for serving
Instructions
- 1
In a large bowl, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk well to combine. Add the catfish fillets to the seasoned buttermilk, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the fish to absorb flavor and tenderize.
⏱️ 5 min - 2
While the catfish is soaking, prepare the dredge. In a separate shallow bowl, combine the cornmeal, cornstarch, and 1 tablespoon of the seasoning blend. Mix thoroughly by hand to ensure all ingredients are evenly distributed.
⏱️ 5 min - 3
Remove the catfish fillets from the buttermilk soak. Rinse each fillet under cold water to remove excess buttermilk. Pat the fillets completely dry with paper towels. This step is crucial for a crispy coating.
⏱️ 5 min - 4
Brush a light, even coat of yellow mustard over both sides of each dried catfish fillet. This will act as a binder for the seasoning and dredge. Immediately sprinkle the remaining 1 tablespoon of seasoning blend over the mustard-coated fish, ensuring an even layer of flavor directly on the fillet.
⏱️ 5 min - 5
Take each mustard-coated and seasoned catfish fillet and place it into the prepared cornmeal dredge. Press gently to ensure the dredge adheres well to both sides of the fillet. Shake off any excess.
⏱️ 5 min - 6
Heat the peanut oil in a large cast iron skillet over medium-high heat until it reaches 350-375°F. Carefully place 2-3 breaded catfish fillets into the hot oil, being careful not to overcrowd the skillet. Fry for 3-5 minutes per side, or until the fish is golden brown, crispy, and cooked through. The internal temperature should reach 145°F.
⏱️ 15 min•🌡️ 360 - 7
Using a slotted spatula or tongs, remove the fried catfish from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining fillets. Serve immediately with your favorite hot sauce.
⏱️ 5 min