Description
This Classic Southern Fried Catfish recipe delivers crispy, flavorful catfish filets coated in a seasoned flour and cornmeal mixture, then double-dredged and fried to golden perfection. Ideal for a traditional Southern meal, it features simple spices and a tangy buttermilk egg wash to create a crunchy crust while keeping the fish moist and tender inside.
Ingredients
Scale
Main Ingredients
- 2 pounds catfish filets
- 2 teaspoons old bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Breading Mixture
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
Egg Wash
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon hot sauce
For Frying
- Oil for frying (vegetable oil or peanut oil recommended)
Instructions
- Prepare the Coatings: In one large shallow bowl, combine 2 teaspoons old bay seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 cup all-purpose flour, and 1/2 cup yellow cornmeal. Stir these dry ingredients together evenly to create the seasoned breading mixture.
- Make the Egg Wash: In a separate large shallow bowl, whisk together 2 large eggs, 1/2 cup buttermilk, and 1 tablespoon hot sauce until the mixture is smooth and well combined. This will help the breading adhere to the catfish.
- First Coat the Fish: Take one catfish filet at a time and dredge it in the seasoned flour and cornmeal mixture, making sure it is fully coated. Shake off any excess breading to avoid clumps.
- Dip in Egg Wash: Dip the coated catfish filet into the egg wash, ensuring every part is covered. Let any excess liquid drip off before proceeding.
- Second Coat the Fish: Return the filet to the flour and cornmeal mixture for a second coat of breading. Shake off the excess and place the coated filet on a sheet tray. Repeat all steps for the remaining filets.
- Heat the Oil: In a deep skillet or heavy pan, heat enough oil over medium-high heat to reach about 350°F (175°C). The oil should be sufficient for shallow frying the catfish.
- Fry the Catfish: Carefully place the coated catfish filets in the hot oil without overcrowding. Fry for about 3-4 minutes per side, or until the coating is golden brown and crispy and the fish flakes easily with a fork.
- Drain and Serve: Remove the fried catfish from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot with your choice of sides.
Notes
- Use fresh catfish filets for the best texture and flavor.
- Maintain the oil temperature around 350°F to ensure a crispy crust without greasy fish.
- Do not overcrowd the pan when frying to keep oil temperature consistent.
- For a spicier version, add cayenne pepper to the dry mixture.
- Leftover fried catfish can be reheated in an oven or air fryer to retain crispiness.
