This looks so tasty, I can't wait to try this tonight

Emily Monaco

Contributing Writer

Catfish has long been bountiful in the American South, so it's not surprising that local cooks have come up with a bounty of ways to prepare it. And while it's certainly delicious grilled, broiled or seared, perhaps the most famous Southern catfish preparation is the recipe below. A cornmeal mix seasoned with a variety of spices makes a flavorful coating that fries up crispy and crunchy.

This catfish is delicious on its own, but you can also serve it with a variety of sauces. Tartar sauce or remoulade are traditional offerings, but kids might like it with ketchup or barbecue sauce. For a simpler option, a wedge of fresh lemon will do nicely. Whatever you choose, it's sure to be a tasty addition to your dinner table.

Cooktop Cove

Crispy Southern-fried catfish

10 minutes

20 minutes

30 minutes

Oil for frying

1 ½ cups cornmeal

1 tablespoon garlic powder

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon sweet paprika

½ teaspoon cayenne pepper

1 teaspoon black pepper

1 ½ cups buttermilk

Four 6-ounce catfish fillets

Preheat a deep-fryer to 375 F. In a large, shallow bowl, combine the cornmeal and spices. Pour the buttermilk into another shallow bowl.

When the oil is hot, working in batches, dip each fish fillet first in the buttermilk and then into the cornmeal. Make sure the fish is well-coated, then add to the fryer. Fry until crisp, about 6 minutes per side, taking care not to overcrowd the fryer.

Remove the fish fillets from the fryer, and set on paper towels to drain slightly. Serve hot.

Resources

Print this recipe