Description
A foolproof recipe for crispy buttermilk fried catfish with a cornmeal crust. This Southern-style dish offers restaurant-quality crunch and tender, flaky fish in under 30 minutes.
Ingredients
Scale
- 2 pounds catfish fillets
- 1 cup buttermilk
- 1 large egg
- 1 cup fine or medium yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- ½ inch cooking oil (peanut, vegetable, canola, or sunflower)
- 1–2 lemons, sliced into wedges
Instructions
- Thaw frozen catfish if using, then pat fillets completely dry with paper towels to ensure coating adherence.
- In a shallow dish, whisk together cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- In a medium bowl, whisk buttermilk, egg, and a pinch of salt until smooth.
- Pour about ½ inch of oil into a large skillet or cast iron pan and heat over medium-high heat to 350°F-375°F.
- Dip a fillet into the buttermilk mixture, let excess drip off, then coat thoroughly in the cornmeal mixture, pressing gently to adhere.
- Place coated fillets on a clean plate while preparing the rest.
- Carefully lower fillets into the hot oil, frying 2-3 at a time to avoid crowding.
- Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F.
- Transfer fried fish to a wire rack set over a baking sheet to drain and keep crispy.
- Serve immediately with lemon wedges.
Notes
Ensure fish is patted very dry before coating to prevent soggy crust. Maintain oil temperature between 350°F-375°F for best results. Use a wire rack instead of paper towels to keep the bottom crust crispy. For extra crunch, try double-dipping in buttermilk and cornmeal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet per serving
- Calories: 380
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 18
- Protein: 35
Keywords: fried catfish, buttermilk catfish, cornmeal crust, southern seafood, weeknight dinner, crispy fish, easy fish recipe