Description
Southern comfort meets crispy perfection in this Golden Fried Catfish recipe. Cornmeal-crusted fillets deliver a delightful crunch that transports you straight to riverside dining with rich, authentic flavors.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) catfish fillets (sliced)
- 1 cup (240 milliliters) fine cornmeal
- ½ cup (120 grams) all-purpose flour
Liquid Ingredients:
- 120 milliliters (4 fluid ounces) milk
- 120 milliliters (4 fluid ounces) water
- ½ liter (17 fluid ounces) vegetable oil (for frying)
Seasoning Ingredients:
- Salt (to taste)
- Pepper (to taste)
- 5 milliliters (1 teaspoon) seafood seasoning (such as Old Bay)
Instructions
- Prepare a zesty marinade by blending milk, water, salt, and black pepper in a shallow dish. Submerge catfish fillets, ensuring complete coverage, and let them soak for 10-15 minutes to enhance flavor and tenderness.
- Create a crispy coating mixture by combining cornmeal, all-purpose flour, and seafood seasoning in a large mixing bowl or resealable plastic bag. Remove fillets from marinade, allowing excess liquid to drip off.
- Thoroughly coat each fillet in the seasoned dry mixture, gently pressing to ensure an even, complete coverage that will create a golden, crunchy exterior.
- Heat vegetable oil in a deep fryer or heavy-bottomed skillet to 365°F (185°C), using a kitchen thermometer for precise temperature control to achieve perfect crispiness.
- Carefully lower 2-3 coated fillets into the hot oil, maintaining sufficient space between them to prevent overcrowding. Fry for 3-4 minutes per side until they develop a rich, golden-brown crust.
- Extract the fried catfish using a slotted spoon or spider strainer, transferring them to a paper towel-lined plate to drain excess oil and maintain optimal crispness.
- Artfully arrange the golden-brown fillets on a serving platter, garnishing with fresh lemon wedges to add a bright, citrusy accent that complements the fish’s rich flavor.
- Serve piping hot alongside classic Southern sides like tangy coleslaw, crispy hush puppies, or warm cornbread, accompanied by tartar sauce or your preferred dipping condiment.
Notes
- Marinate fillets in a milk-water mixture to tenderize and enhance flavor absorption before coating.
- Coat catfish thoroughly with seasoned cornmeal mixture, ensuring even and crispy coverage for maximum crunch.
- Check oil temperature precisely at 365°F to guarantee perfectly golden-brown exterior without greasy residue.
- Drain fried fillets on paper towels to remove excess oil and maintain crispy texture.
- Serve hot with tangy lemon wedges and classic Southern sides for a complete, mouth-watering meal experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 55 mg