Crispy Buttermilk Fried Catfish
This Southern classic features catfish fillets marinated in buttermilk, coated in seasoned cornmeal, and fried to golden perfection.
Equipment
- 1 deep fryer or heavy skillet
- 1 mixing bowl large
- 1 wire rack for draining
Ingredients
Catfish
- 4 catfish fillets
- 2 cups buttermilk
Coating
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Place the catfish fillets in a large bowl and cover with buttermilk. Let them marinate for at least 1 hour in the refrigerator.
- In a separate bowl, combine cornmeal, flour, salt, and pepper. Mix well to ensure even seasoning.
- Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coat.
Serving
- Serve the fried catfish immediately with your choice of Southern sides for a complete meal.
Storage
- Store any leftover catfish in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: For extra crispiness, double coat the catfish by dipping in buttermilk and dredging in cornmeal twice.
Ingredient Substitutions: For a gluten-free version, use gluten-free flour.
How to Serve: Serve with lemon wedges and tartar sauce for added flavor.
Storage & Freshness: Store in the fridge and reheat in the oven to maintain crispiness.
Make-Ahead Tips: Marinate the catfish overnight for deeper flavor.
Ingredient Substitutions: For a gluten-free version, use gluten-free flour.
How to Serve: Serve with lemon wedges and tartar sauce for added flavor.
Storage & Freshness: Store in the fridge and reheat in the oven to maintain crispiness.
Make-Ahead Tips: Marinate the catfish overnight for deeper flavor.