Southern Fried Catfish

Name: Southern 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 Cayenne pepper; 1/4 tsp Smoked paprika; 1 cup All-purpose flour; 1/2 cup Cornmeal; 1 tbsp Dried thyme; 1 tsp Paprika; 1 tsp Garlic powder; 1/2 tsp Onion powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 3 cups Peanut oil; 1/2 cup Mayonnaise; 1 tbsp Dijon mustard; 1 tbsp Pickle relish; 1 tsp Hot sauce; 1 tsp Capers-drained

⏱1h 15m

👥4

🔥400 cal

Medium

🍽️Southern

A refined version of classic Southern fried catfish with a spicier marinade and a touch of herbs in the dredge.

1.5 lbs Catfish fillets

1 cup Buttermilk

1 tbsp Hot sauce

1 tsp Salt

1/2 tsp Black pepper

See all 21 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥400 cal

Medium

🍽️Southern

A refined version of classic Southern fried catfish with a spicier marinade and a touch of herbs in the dredge.

#fried #catfish #Southern #spicy #comfort food

Instructions

In a bowl, combine all Marinade ingredients and submerge the catfish fillets. Marinate for at least 1 hour, or up to 4 hours.
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 peanut oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C).
Carefully place dredged catfish fillets into the hot oil, ensuring not to overcrowd the skillet. Fry for 4-5 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

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 Cayenne pepper
1/4 tsp 1.25 mL Smoked paprika
1 cup 120 g All-purpose flour
1/2 cup 60 g Cornmeal
1 tbsp 15 mL Dried thyme
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
3 cups 720 mL Peanut oil
1/2 cup 120 mL Mayonnaise
1 tbsp 15 mL Dijon mustard
1 tbsp 15 mL Pickle relish
1 tsp 5 mL Hot sauce
1 tsp 5 mL Capers-drained

Equipment

Large skillet
Bowls
Wire rack
Tongs
Thermometer

Instructions

In a bowl, combine all Marinade ingredients and submerge the catfish fillets. Marinate for at least 1 hour, or up to 4 hours.
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 peanut oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C).
Carefully place dredged catfish fillets into the hot oil, ensuring not to overcrowd the skillet. Fry for 4-5 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 400

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Southern Fried Catfish

Southern Fried Catfish

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