Southern Fried Catfish

Ingredients

• 4–6 catfish fillets (fresh or thawed, patted dry)

• 2 cups buttermilk

• 2 cups cornmeal (yellow or white, finely ground)

• ½ cup all-purpose flour

• 1 ½ tsp garlic powder

• 1 ½ tsp onion powder

• 1 tsp smoked paprika (or regular)

• ½ tsp cayenne pepper (optional, for heat)

• 1 tsp salt

• 1 tsp black pepper

• Vegetable oil (for frying)

• Lemon wedges, for serving

Instructions

1. Marinate the Fish

1. Place catfish fillets in a shallow dish and cover with buttermilk.

2. Let soak for at least 30 minutes (up to overnight in the fridge) – this helps tenderize the fish and remove any “muddy” flavor.

2. Prepare the Coating

1. In a shallow dish, combine cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.

2. Mix well.

3. Fry the Catfish

1. Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).

2. Remove catfish from buttermilk, letting excess drip off.

3. Dredge each fillet in the seasoned cornmeal mixture, pressing lightly so it sticks.

4. Fry in batches for 4–6 minutes per side, depending on thickness, until golden brown and crispy.

5. Transfer to a wire rack or paper towel-lined plate to drain.

4. Serve

• Serve hot with lemon wedges and classic sides like hush puppies, coleslaw, collard greens, or French fries.