If you're looking for an easy fried catfish recipe, stop right here: our flavorful marinade and cornmeal dredge will result in crispy yet flaky fillets.
Ingredients
Instructions
In a large bowl or zip-top bag, combine buttermilk, hot sauce, 1 tsp. salt, and 1 tsp. pepper. Add catfish. Cover and refrigerate at least 2 hours and up to 8.
In a large, shallow bowl, whisk cornmeal, flour, garlic powder, paprika, 1 Tbsp. salt, and remaining 1 tsp. pepper. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess. Dredge in cornmeal mixture and place on a baking sheet or large plate. Repeat with remaining cathfish.
Fill a large pot or Dutch oven halfway with oil. Heat over medium until an instant-read or deep-fry thermometer registers 350°.
Working in batches, fry catfish until golden brown, 5 to 6 minutes per batch. Transfert to a paper towel–lined plate; immediately season with salt.
Arrange catfish on a platter. Serve with hot sauce and lemon slices alongside.
Nutrition
- Calories
- 684 Calories
- Fat Content
- 47 g
- Saturated Fat Content
- 5 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 66 mg
- Sodium Content
- 688 mg
- Carbohydrate Content
- 39 g
- Fiber Content
- 2 g
- Sugar Content
- 5 g
- Protein Content
- 24 g
