Southern Fried Catfish by BellRecipes is the ultimate comfort food for seafood lovers. Picture this: golden, crispy catfish fillets seasoned to perfection with just the right kick of spice. This recipe captures the heart of Southern cooking in one delicious plate. Whether it’s for a family dinner, a weekend cookout, or just because, this dish is simple, tasty, and oh-so-satisfying.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Southern Fried Catfish by BellRecipes Recipe
Welcome to BellRecipes! Today, we’re teaching you how to make a classic Southern Fried Catfish dish that’s destined to become a family favorite. Why catfish, you ask? This freshwater gem is a staple in Southern cooking and has a mild, sweet flavor that takes on bold seasonings beautifully. This recipe brings back the nostalgia of summer days spent at family fish fries or at your favorite soul food joint. We’ve perfected this batter to give your fish that golden crunch every bite deserves. The best part? You don’t need any fancy ingredients or equipment – just a few pantry staples and a deep fryer or skillet. So buckle up because we’re about to take your taste buds on a trip down South!Why You’ll Love This Recipe
- Crispy, golden breading for the ultimate crunch
- Authentic Southern seasoning with a kick
- Quick and easy dinner option
- Kid-friendly and crowd-pleasing
- Pairs perfectly with hush puppies or coleslaw
Key Ingredients and Substitutions
- Catfish Fillets: Fresh or frozen work fine. Tilapia or cod can be used as substitutes.
- Yellow Cornmeal: Key for that crispy crust. All-purpose flour can be blended, but cornmeal is king here.
- Spices (paprika, cayenne, garlic powder, salt, black pepper): Adds flavor. Adjust cayenne for spice level.
- Buttermilk: Keeps the fish moist and tender. Can swap for milk with a splash of vinegar or lemon juice.
- Oil for Frying: Peanut oil is classic, but canola or vegetable oil works too.
How to Make the Recipe (Step-by-Step)
- Start by prepping the catfish fillets. Pat them dry with a paper towel to help the batter stick better.
- In a shallow bowl, mix the buttermilk and hot sauce (optional but recommended for extra flavor).
- In another dish, combine the cornmeal, flour, and spices like paprika, garlic powder, and cayenne.
- Dip each fillet into the buttermilk mixture, making sure it’s fully coated.
- Then dredge the fillet in the cornmeal mixture, pressing lightly to coat evenly.
- Heat oil in a skillet or deep fryer to 350°F. Fry each fillet for 4-5 minutes on each side, or until golden brown and crispy.
- Place the fried fish on a paper towel-lined plate to drain excess oil before serving.
Expert Tips for Success
Make sure your oil is fully preheated to 350°F – this ensures a crispy finish.
Don’t crowd the pan while frying; cook in small batches for the best results.
Want to avoid frying completely? Try baking the fish at 400°F on a wire rack for a healthier twist.
Use a thermometer for oil temperature control – it’s your best friend for perfect frying.
Patting the fish dry really helps the breading stick, so don’t skip this step.
Variations and Customizations
For a milder version, skip the cayenne and add a teaspoon of sugar to the batter for a subtly sweet crunch. If you’re feeling adventurous, sprinkle Old Bay seasoning into the flour mix for a different take. For gluten-free eaters, swap out the flour for almond flour or gluten-free breadcrumbs – still crispy, still amazing!
Nutritional Information
Southern Fried Catfish is hearty and satisfying, packing around 300-350 calories per serving. It’s rich in protein due to the catfish, offering about 20-25g per filet. The breading and frying process adds fats and carbs, so pairing it with a lighter side like a salad or steamed veggies is a good balance. And for anyone watching sodium, you can cut back on the salt in the spice blend to meet your needs.
Storage and Reheating Instructions
If you’ve got leftovers (lucky you!), let them cool completely before storing them in an airtight container in the fridge for up to 2 days. Reheat them in an oven at 375°F for 10-15 minutes to regain that crispy texture. Avoid microwaving unless you like soggy fish – and let’s be honest, nobody does.
Recipe Card of Southern Fried Catfish by BellRecipes
Ingredients list
- 0.5 cup buttermilk
- 0.5 cup water mixed with buttermilk
- salt and pepper to taste
- 1 pound catfish fillets cut into strips
- 1.5 cups fine cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon seafood seasoning such as Old Bay™
- 1 quart vegetable oil for deep frying
Step-by-Step Instructions
- First, bring together all of your fresh and flavorful ingredients, ready for this Southern classic.
- In a small bowl, blend together buttermilk, water, a pinch of salt, and pepper. Pour this creamy mixture into a pan, big enough to hold your delicious catfish fillets.
- Lay the fillets in a single layer in the pan, turn each to coat thoroughly, and let them soak up all the tangy flavors.
- In a large resealable plastic bag, mix together cornmeal, flour, and that special seafood seasoning. This is the start of your crispy coating!
- Drop the marinated fillets into the bag, several at a time, and gently shake until they are evenly covered in the savory blend.
- Heat up vegetable oil in a deep fryer to 365°F (185°C). Fry each fillet batch until they turn a crispy, golden-brown shade, roughly about 3 minutes per batch, ensuring plenty of space to fry evenly.
- Once fried to perfection, lay the fillets on paper towels to blot away excess oil.
- Plate your Southern crispy delight and relish in its rich symphony of flavors!
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I use frozen catfish for this recipe?
Absolutely! Just make sure it’s fully thawed and patted dry before breading for the best results.
What oil works best for frying?
Peanut oil is the classic choice, but canola or vegetable oil are great options too.
Can I make this ahead of time?
It’s best served fresh but can be reheated in the oven to regain crispiness.