Southern Fried Catfish

Fish fillets dipped in buttermilk, breaded in spicy seasoned cornmeal, and then fried to crispy perfection is comfort food heaven. Pair it with homemade spicy tartar sauce for even more goodness.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 627kcal

Author Imma

Ingredients

The Fish

cooking oil for frying (how much depends on the size of the pan, but plan on about a quart)
4 6-ounce catfish fillets
salt, pepper, and Creole seasoning to taste
2 eggs (optional)
1½ cups (355ml) buttermilk
1½ cups (225g) cornmeal
1 tablespoon (5g) granulated garlic
1 teaspoon (2-3g) onion powder
½-1 teaspoon (1-2g) cayenne pepper
1 teaspoon (2g) white or black pepper
2 teaspoons (12g) salt (adjust to taste)

Spicy Tartar Sauce

1 cup (226g) mayonnaise
1 tablespoon (3g) finely diced onion
½-1 teaspoon (3-5g) prepared mustard
3 tablespoons (45g) hot pepper relish
1 tablespoon (5g) granulated garlic
hot sauce to taste
salt and pepper to taste

Instructions

Preheat a deep-fryer to 375℉ (190℃). Or fill a large saucepan ⅓-½ full with vegetable oil and heat to 375℉ (190℃). There should be a good 3-4 inches of space to prevent it from spilling over when you add the fish.
Use the fillets whole or cut them into bite-sized pieces—season as desired.
Beat the eggs and buttermilk in a separate bowl. Then, pour it over the fish and coat well.
Mix the cornmeal, granulated garlic, onion powder, cayenne, salt, and pepper in a shallow bowl.
Drain the excess buttermilk mixture from the fish. Then coat each piece with the cornmeal mixture.
Fry the fish a few pieces (whole fillets or nuggets) at a time, moving them around so they don't stick, until brown and crispy. It usually takes 3-4 minutes per side, depending on the size. (The large fillets took 6 minutes per side.)
Remove from the hot oil with a slotted spoon. Place them on a baking rack to drain excess oil and ensure crispness. Repeat with the remaining fillets.
Serve the fish with lemon wedges and spicy tartar sauce.
For the sauce: combine mayonnaise, garlic, hot pepper relish, onions, mustards, hot sauce, salt, and pepper in a serving bowl. Cover with plastic wrap and let the flavors mellow in the refrigerator for at least an hour before serving.

Notes

Fresh fish should smell like the ocean. Please do not buy fish that have a fishy odor. Cooking won't improve it. Speaking from experience here.
If it's your first time frying fish, try cutting the fish into smaller pieces for easier cooking.
For crispier results, I like using a cast-iron skillet or Dutch oven because they retain heat better.
Overcrowding your cast-iron skillet or deep-fryer will lower the oil's temperature, which can result in soggy fish. So, stick with a few pieces at a time.
The oil's temperature should be around 375℉ (190℃) before frying to ensure that the batter reacts and creates a barrier between the oil and the food. If your oil's temperature is too low, the breading will soak it up.
Once you remove the fish from the fryer, place it on a metal cooling rack above a sheet pan, so the excess oil can drain and prevent it from getting soggy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition