Copycat Cracker Barrel Fried Catfish

Name: Copycat Cracker Barrel Fried Catfish (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: Southern
Ingredients: 1.5 lbs Catfish fillets; 1 cup Buttermilk; 1 tbsp Hot sauce; 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; 1/4 cup Rice flour; 1 tsp Paprika; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 1/4 tsp Onion powder; 3 cups Peanut oil

⏱1h 15m

👥4

🔥375 cal

Medium

🍽️Southern

This version builds upon the classic recipe with a few refinements for a more flavorful and textured result. It includes a seasoned flour component and a touch of hot sauce in the marinade.

1.5 lbs Catfish fillets

1 cup Buttermilk

1 tbsp Hot sauce

1 tsp Salt

1/2 tsp Black pepper

See all 16 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥375 cal

Medium

🍽️Southern

This version builds upon the classic recipe with a few refinements for a more flavorful and textured result. It includes a seasoned flour component and a touch of hot sauce in the marinade.

#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 1 hour, or up to 4 hours, in the refrigerator.
In a separate shallow dish, combine all Dredge ingredients and mix well.
Heat Peanut 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 4-5 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 tbsp 15 mL Hot sauce
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
1/4 cup 30 g Rice 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
1/4 tsp 1.25 mL Onion powder
3 cups 720 mL Peanut oil

Equipment

Large bowl
Shallow dish
Large skillet
Wire rack
Paper towels
Thermometer

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 1 hour, or up to 4 hours, in the refrigerator.
In a separate shallow dish, combine all Dredge ingredients and mix well.
Heat Peanut 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 4-5 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 375

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Copycat Cracker Barrel Fried Catfish

Copycat Cracker Barrel Fried Catfish

Ratings & Reviews

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