Description
Southern comfort meets culinary excellence in this crispy fried catfish masterpiece. Cornmeal-crusted fillets deliver golden perfection with bold seasoning, promising a delightful journey through Southern kitchen traditions you’ll savor to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 4 catfish fillets (approximately 1 pound or 454 grams)
- 2 cups yellow cornmeal
- 1½ cups vegetable oil, canola oil, or peanut oil
Seasoning Ingredients:
- 1 tablespoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
Tartar Sauce Ingredients:
- 1 cup mayonnaise
- 2½ tablespoons relish (dill or sweet)
- 1 teaspoon vinegar or lemon juice
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sugar
- ¼ teaspoon salt
Instructions
- Meticulously dry each catfish fillet using clean paper towels to remove excess moisture, ensuring a crisp coating later.
- Submerge the fillets in buttermilk inside a sealed container, allowing them to marinate and tenderize for 10 minutes in the refrigerator.
- Craft the zesty tartar sauce by whisking mayonnaise, relish, onion powder, garlic powder, sugar, salt, and vinegar in a small mixing bowl until smooth and well-integrated.
- Refrigerate the prepared tartar sauce to let the flavors meld and chill thoroughly.
- Create a seasoned coating by thoroughly blending cornmeal with salt, pepper, and cayenne pepper in a wide, shallow dish.
- Heat vegetable oil in a heavy-bottomed skillet to approximately 325°F, verifying the temperature by dropping a pinch of cornmeal that should sizzle immediately.
- Extract each buttermilk-soaked fillet, allowing excess liquid to drip off, then generously coat in the seasoned cornmeal mixture, pressing firmly to ensure complete coverage.
- Gently lower two fillets into the hot oil, maintaining a consistent temperature and avoiding overcrowding.
- Fry the first side for 2½ minutes until golden brown, then carefully flip using tongs and cook the opposite side for an additional 3 minutes.
- Confirm doneness by checking that the internal temperature reaches 145°F using a meat thermometer.
- Transfer the perfectly crisp fillets onto a paper towel-lined plate to absorb excess oil.
- Repeat the frying process with remaining fillets, maintaining oil temperature.
- Serve the golden, crispy catfish immediately with fresh lemon wedges and the chilled tartar sauce on the side.
Notes
- Mastering this restaurant-style catfish requires patience and precise technique for achieving that perfect golden crispy exterior.
- Buttermilk acts as a secret weapon, tenderizing the fish and creating a tangy foundation for the spicy cornmeal coating.
- Maintaining consistent oil temperature between 312-350°F ensures crispy, non-greasy results that rival professional kitchen standards.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 670
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 6 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg