Best-Ever Fried Catfish

Best-Ever Fried Catfish


Just like with fried chicken, you're going to want to marinate the catfish in buttermilk before dredging and frying.
  • 2 c. buttermilk
  • 1 tbsp. hot sauce, plus more for serving
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1½ lb. catfish filets
  • 1 Lemon, sliced into wedges
  • Vegetable oil, for frying
  • 1½ c. yellow cornmeal
  • ¼ c. all-purpose flour
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  1. In a large bowl or Ziplock bag, mix to combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours.
  2. In a large shallow bowl, whisk to combine cornmeal, flour, salt, pepper, paprika, and garlic powder. Remove one catfish filet from buttermilk mixture and lightly shake to remove excess buttermilk. Dredge in cornmeal mixture and place on a baking sheet or large plate. Repeat until all catfish is dredged.
  3. Fill a large pot or Dutch oven halfway with vegetable oil. Heat over medium until oil reaches 350°, then fry catfish in batches until golden brown, about 5 to 6 minutes per batch. Remove to a paper-towel lined plate and season with salt immediately. Serve with hot sauce and lemon slices.

How To Make Fried Catfish

Fried Catfish, y'all! Full recipe:

Julkaissut Delish Torstaina 7. maaliskuuta 2019