Copycat Cracker Barrel Fried Catfish

Name: Copycat Cracker Barrel Fried Catfish (Standard)
Total time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 1.5 lbs Catfish fillets; 1 cup Buttermilk; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 1/4 tsp Cayenne pepper; 1 cup Cornmeal; 1/2 cup All-purpose flour; 1 tsp Paprika; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 3 cups Vegetable oil

⏱1h

👥4

🔥350 cal

Easy

🍽️Southern

A classic Southern fried catfish recipe, aiming to replicate the taste of Cracker Barrel's famous dish. This version uses readily available ingredients and straightforward techniques.

1.5 lbs Catfish fillets

1 cup Buttermilk

1 tsp Salt

1/2 tsp Black pepper

1/2 tsp Garlic powder

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥350 cal

Easy

🍽️Southern

A classic Southern fried catfish recipe, aiming to replicate the taste of Cracker Barrel's famous dish. This version uses readily available ingredients and straightforward techniques.

#fried #catfish #Southern #comfort food

Instructions

In a bowl, combine all Marinade ingredients and mix well.
Add Catfish fillets to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
In a separate shallow dish, combine all Dredge ingredients and mix well.
Heat Vegetable oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C).
Remove Catfish fillets from the marinade, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing to coat evenly.
Carefully place dredged Catfish fillets into the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through.
Remove Catfish fillets from the skillet and place on a wire rack lined with paper towels to drain excess oil.
Serve immediately.

Ingredients

1.5 lbs 680 g Catfish fillets
1 cup 240 mL Buttermilk
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Cayenne pepper
1 cup 120 g Cornmeal
1/2 cup 60 g All-purpose flour
1 tsp 5 mL Paprika
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Garlic powder
3 cups 720 mL Vegetable oil

Equipment

Large bowl
Shallow dish
Large skillet
Wire rack
Paper towels

Instructions

In a bowl, combine all Marinade ingredients and mix well.
Add Catfish fillets to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
In a separate shallow dish, combine all Dredge ingredients and mix well.
Heat Vegetable oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C).
Remove Catfish fillets from the marinade, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing to coat evenly.
Carefully place dredged Catfish fillets into the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through.
Remove Catfish fillets from the skillet and place on a wire rack lined with paper towels to drain excess oil.
Serve immediately.

Nutrition per serving

Calories 350

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Copycat Cracker Barrel Fried Catfish

Copycat Cracker Barrel Fried Catfish

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