Southern Fried Catfish Recipe

Catfish: A mild-flavored fish that is perfect for frying.

Cornmeal: Provides a crunchy coating for the catfish.

All-purpose flour: Helps to create a light and crispy crust.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Cayenne pepper: Brings a spicy kick to the coating.

Buttermilk: Helps the coating stick to the fish and adds a tangy flavor.

Vegetable oil: Used for frying the catfish to a golden brown.

When frying catfish, ensure the oil is at the right temperature by using a thermometer. The ideal temperature for frying is around 350°F (175°C). If the oil is too hot, the catfish will burn on the outside before cooking through. If it's too cool, the catfish will absorb too much oil and become greasy.

• catfish - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative for frying.

• catfish - Substitute with cod: Cod is another mild-flavored fish that holds up well to frying.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture when fried.

• cornmeal - Substitute with crushed saltine crackers: Crushed saltine crackers can mimic the texture and add a bit of saltiness.

• all-purpose flour - Substitute with rice flour: Rice flour is a good gluten-free alternative that also fries up crispy.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a light, crispy coating similar to flour.

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and tenderizing effect.

• buttermilk - Substitute with milk with lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice to mimic the acidity of buttermilk.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor.

• Allow the catfish fillets to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled fillets in an airtight container. If stacking multiple fillets, separate each layer with parchment paper to maintain their crispy texture.
• Store the container in the refrigerator if you plan to consume the catfish within 2-3 days.
• For longer storage, wrap each fillet individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This helps prevent freezer burn and preserves the flavor.
• Label the container with the date to keep track of freshness. Frozen catfish can be stored for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
• For an extra crispy finish, you can reheat the fillets in an air fryer at 350°F (175°C) for 5-7 minutes.

• Preheat your oven to 350°F (175°C). Place the leftover catfish on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use a skillet. Heat a small amount of vegetable oil over medium heat. Add the catfish and cook for 2-3 minutes on each side, until warmed through and crispy again.

• If you have an air fryer, preheat it to 350°F (175°C). Place the catfish fillets in the basket in a single layer. Air fry for 5-7 minutes, flipping halfway through, until hot and crispy.

• For microwave reheating, place the catfish on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Note: This method may result in a less crispy texture.

• Mixing bowl: Use this to combine the cornmeal, flour, salt, black pepper, and cayenne pepper.

• Whisk: This will help you mix the dry ingredients evenly in the mixing bowl.

• Tongs: Essential for dipping the catfish fillets into the buttermilk and then coating them with the cornmeal mixture.

• Frying pan: A large, heavy-bottomed pan is ideal for frying the catfish fillets.

• Thermometer: Useful for checking the oil temperature to ensure it’s at the right heat for frying.

• Paper towels: Place these on a plate to drain the excess oil from the fried catfish fillets.

• Plate: Use this to hold the catfish fillets after they have been coated with the cornmeal mixture and before frying.

• Spatula: Handy for flipping the catfish fillets in the frying pan to ensure they cook evenly on both sides.

• Measuring cups: Necessary for accurately measuring the cornmeal, flour, buttermilk, and vegetable oil.

• Measuring spoons: Use these to measure the salt, black pepper, and cayenne pepper accurately.

Prepare ingredients in advance: Measure and mix the cornmeal, flour, salt, black pepper, and cayenne pepper ahead of time.

Use a deep fryer: A deep fryer can cook multiple catfish fillets at once, reducing overall cooking time.

Preheat oil: Start heating the vegetable oil while you coat the catfish fillets to save time.

Buttermilk soak: Soak the catfish fillets in buttermilk for at least 30 minutes beforehand to enhance flavor and tenderness.

Paper towel setup: Have paper towels ready for draining to streamline the process.