Southern Fried Catfish

Name: Southern Fried Catfish (Standard)
Prep time: 24 min
Cook time: 36 min
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; 1/4 tsp Cayenne pepper; 1 cup All-purpose flour; 1/2 cup Cornmeal; 1 tsp Paprika; 1 tsp Garlic powder; 1/2 tsp Onion powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 3 cups Vegetable oil; 1/2 cup Mayonnaise; 1 tbsp Dijon mustard; 1 tbsp Pickle relish; 1 tsp Hot sauce

⏱1h

👥4

🔥350 cal

Easy

🍽️Southern

🥗Pescatarian

A traditional Southern favorite featuring crispy, golden-brown catfish fillets.

1.5 lbs Catfish fillets

1 cup Buttermilk

1 tsp Salt

1/2 tsp Black pepper

1/4 tsp Cayenne pepper

See all 17 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥350 cal

Easy

🍽️Southern

🥗Pescatarian

A traditional Southern favorite featuring crispy, golden-brown catfish fillets.

#fried #catfish #Southern #comfort food

Instructions

In a bowl, combine all Marinade ingredients and submerge the catfish fillets. Marinate for at least 30 minutes.
While catfish marinates, prepare the Remoulade by combining all Remoulade ingredients in a small bowl. Set aside.
In a separate bowl, combine all Dredge ingredients.
Remove catfish from marinade and dredge thoroughly in the flour mixture, ensuring each fillet is fully coated.
Heat vegetable oil in a large skillet over medium-high heat.
Carefully place dredged catfish fillets into the hot oil, ensuring not to overcrowd the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through.
Remove catfish from skillet and place on a wire rack to drain excess oil.
Serve immediately with Remoulade sauce.

Ingredients

Catfish
1.5 lbs 680 g Catfish fillets
Marinade
1 cup 240 mL Buttermilk
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/4 tsp 1.25 mL Cayenne pepper
Dredge
1 cup 120 g All-purpose flour
1/2 cup 60 g Cornmeal
1 tsp 5 mL Paprika
1 tsp 5 mL Garlic powder
1/2 tsp 2.5 mL Onion powder
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
Frying
3 cups 720 mL Vegetable oil
Remoulade
1/2 cup 120 mL Mayonnaise
1 tbsp 15 mL Dijon mustard
1 tbsp 15 mL Pickle relish
1 tsp 5 mL Hot sauce

Equipment

Large skillet
Bowls
Wire rack
Tongs

Instructions

In a bowl, combine all Marinade ingredients and submerge the catfish fillets. Marinate for at least 30 minutes.
While catfish marinates, prepare the Remoulade by combining all Remoulade ingredients in a small bowl. Set aside.
In a separate bowl, combine all Dredge ingredients.
Remove catfish from marinade and dredge thoroughly in the flour mixture, ensuring each fillet is fully coated.
Heat vegetable oil in a large skillet over medium-high heat.
Carefully place dredged catfish fillets into the hot oil, ensuring not to overcrowd the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through.
Remove catfish from skillet and place on a wire rack to drain excess oil.
Serve immediately with Remoulade sauce.

Nutrition per serving

Calories 350