Description
This Classic Southern Fried Catfish recipe delivers crispy, flavorful catfish filets with a perfectly seasoned cornmeal coating. Using a two-step dredging process with a seasoned flour and cornmeal mixture and an egg wash ensures a crunchy and moist finish. A traditional Southern favorite, it’s quick to prepare and perfect for family dinners or gatherings.
Ingredients
Scale
Catfish and Seasonings
- 2 pounds catfish filets
- 2 teaspoons old bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Coating Mixture
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
Egg Wash
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon hot sauce
Frying
- Oil for frying (vegetable or peanut oil recommended)
Instructions
- Prepare the Coatings: In one large shallow bowl, combine the old bay seasoning, garlic powder, onion powder, kosher salt, black pepper, all-purpose flour, and cornmeal. Stir thoroughly to ensure all ingredients are evenly mixed.
- Make the Egg Wash: In a separate large shallow bowl, whisk together the eggs, buttermilk, and hot sauce until the mixture is smooth and well combined.
- First Dredge: Take one catfish filet at a time and dredge it in the flour and cornmeal mixture, coating it evenly. Shake off any excess mixture to avoid clumps.
- Egg Dip: Dip the coated filet into the egg wash, ensuring the entire surface is covered. Allow any excess liquid to drip off to prevent sogginess.
- Second Dredge: Return the filet to the flour and cornmeal mixture for a second coating. This double dredging creates an extra crispy crust. Shake off excess and place the coated filet on a sheet tray. Repeat the process for all filets.
- Fry the Catfish: Heat oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Carefully add the coated catfish filets, frying in batches to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon or spatula to transfer the cooked filets to a paper towel-lined plate to drain excess oil.
Notes
- Use fresh catfish filets for the best flavor and texture.
- Maintain oil temperature for even frying and to prevent greasy fish.
- Double dredging ensures a crisp crust that stays crunchy after frying.
- You can adjust the hot sauce quantity to control the spice level in the egg wash.
- Serve immediately for the best taste and texture.
