Southern Fried Catfish

Ouadie Rhabbouron

👩‍🍳 Instructions:

  1. Soak the catfish:
    Place catfish fillets in a shallow dish and pour buttermilk over them. Let soak for 15–30 minutes.
    (This removes any “fishy” taste and helps the coating stick.)

  2. Prepare the coating:
    In a separate bowl, mix together cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.

  3. Coat the fish:
    Remove fillets from the buttermilk (let excess drip off) and dredge in the cornmeal mixture, coating both sides well.
    Place on a wire rack or plate and let rest for 5 minutes — this helps the crust stick.

  4. Heat the oil:
    In a large cast-iron skillet or deep pan, heat oil over medium-high heat (350°F / 175°C).

  5. Fry the catfish:
    Carefully place fillets in the hot oil (don’t overcrowd). Fry 3–4 minutes per side, until golden brown and crispy.
    Remove and drain on paper towels.

  6. Serve:
    Serve hot with lemon wedges, hot sauce, or tartar sauce — and classic sides like coleslaw, hush puppies, or fries. 🍽️

🌽 Tips:

  • For extra crunch, use fine + coarse cornmeal mix.

  • You can substitute buttermilk with 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5 minutes).

  • Keep fried pieces warm in a 200°F oven while finishing the batch.

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