Description
A quick and easy weeknight dinner featuring farm-raised catfish fillets coated in a seasoned cornmeal and flour crust, fried to golden perfection in a cast iron skillet.
Ingredients
Scale
- 2 pounds catfish fillets
- 1 cup buttermilk
- 2 large eggs
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2–3 cups vegetable oil (or canola/peanut oil)
Instructions
- Pat catfish fillets completely dry with paper towels. If fillets are large, cut them in half. Season lightly with salt and pepper.
- In a wide shallow bowl, whisk together the buttermilk and beaten eggs.
- In a second wide shallow bowl, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, Old Bay seasoning, salt, and black pepper.
- Pour about an inch of vegetable oil into a 12-inch cast iron skillet. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Dip a fillet into the buttermilk mixture, coating completely. Let excess drip off.
- Press the fillet firmly into the cornmeal mixture to create a thick, even coat. Shake off excess.
- Carefully lower the fillet into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry for 4 minutes on the first side until golden brown and the crust releases easily. Flip gently with tongs.
- Fry for another 3-4 minutes until the second side is golden and the fish is opaque and flakes easily with a fork.
- Remove fish from oil and place on a wire rack set over a baking sheet. Sprinkle with a tiny bit of extra salt while hot.
- Let rest for 2 minutes before serving.
Notes
Ensure fish is completely dry before breading to prevent soggy crust. Maintain oil temperature between 325°F and 375°F. Do not use olive oil as it burns easily. For a gluten-free version, substitute all-purpose flour with rice or almond flour. Leftovers can be reheated in an oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sodium: 600
- Fat: 22
- Carbohydrates: 25
- Protein: 35
Keywords: fried catfish, southern fried fish, easy dinner, weeknight meals, cast iron skillet, crispy fish, catfish recipe