Southern Fried Catfish

Fried catfish is the heart of a Southern fish fry, from the Mississippi Delta to Texas. A quick buttermilk soak keeps the fish tender and mild, and a seasoned cornmeal crust fries up golden and crackly. Serve it with lemon, tartar sauce, coleslaw and hush puppies for the full experience.

• Servings: 4
• Prep time: 10 minutes
• Soak time: 30 minutes
• Cook time: 15 minutes
• Total time: 55 minutes

Ingredients

• 4 catfish fillets (about 6 oz / 170 g each)
• 1 cup (240 ml) buttermilk
• 1 tablespoon hot sauce
• 1 cup (140 g) fine yellow cornmeal
• 1/4 cup (30 g) all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
• Vegetable or peanut oil, for frying
• Lemon wedges and tartar sauce, to serve

Instructions

1. Soak the fish. Mix the buttermilk and hot sauce in a shallow dish. Add the catfish, turn to coat, and refrigerate 30 minutes.
2. Heat the oil. Pour about 1 inch of oil into a large heavy skillet and heat to 350°F (175°C).
3. Make the coating. In another shallow dish, mix the cornmeal, flour, paprika, garlic powder, cayenne, salt and pepper.
4. Dredge. Lift each fillet from the buttermilk, let the excess drip off, and press it into the cornmeal mixture on both sides.
5. Fry. Fry 2 fillets at a time for 3 minutes per side, until deep golden and the fish flakes easily. Drain on a wire rack.
6. Serve hot with lemon wedges and tartar sauce.

Tips

• Use a wire rack, not paper towels, to drain. It keeps the bottom crust from getting soggy.
• No catfish? Tilapia, swai or any mild white fish works with the same method.
• Quick tartar sauce: mix 1/2 cup mayo, 2 tablespoons pickle relish, 1 teaspoon lemon juice and a pinch of dill.

Leer esta receta en español: Bagre Frito Estilo Sureño (Southern Fried Catfish)

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