Description
Crispy Southern fried catfish with a golden cornmeal crust, tender inside and full of bold seasoning, perfect served hot with tartar sauce.
Ingredients
- 2 filets catfish, thawed and sliced into 1-inch thick strips
- 1 1/2 cups frying oil
- 2 cups yellow cornmeal
- 1/2 cup flour
- 1 tablespoon seafood seasoning
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- Tartar sauce, for serving
Instructions
- Preheat the frying oil to 350°F.
- In a large bowl, mix the buttermilk, salt, and black pepper. Add the catfish strips and let marinate for at least 10 minutes.
- In a resealable bag, combine the cornmeal, flour, and seafood seasoning. Shake to mix evenly.
- Remove the catfish from the marinade using tongs and transfer to the cornmeal mixture. Seal the bag and shake until the fish is fully coated.
- Carefully place the coated catfish into the hot oil and fry for 2–3 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm with tartar sauce.
Notes
- Maintain oil temperature to ensure crispy, non-greasy fish.
- Do not overcrowd the pan; fry in batches if needed.
- Serve immediately for best texture and flavor.
- Pairs well with coleslaw, fries, or cornbread.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Deep Fry
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
