Fried catfish is a classic Southern dish that's both delicious and easy to prepare. With a crispy cornmeal coating and a tender, flaky texture, this dish is sure to be a hit with seafood lovers of all ages. In this recipe, we'll show you how to make Southern-style fried catfish with a Cajun twist, using your favorite Cajun Seasoning Blend and a few other simple ingredients.
Southern Fried Catfish is a delightful combination of whole wild-caught catfish, a zesty marinade, and a crispy golden coating that will have you craving more with each bite with its lovely crunch. The recipe captures the essence of Southern comfort food, creating a harmonious balance of flavors and textures that leave a lasting impression.
When I was a little girl my dad would often spend a lot of his free time at the water hole fishing. He would bring back Catfish most days, and sometimes some Bass. Childhood memories of walking into my grandmother Edith’s house with the scent of fresh fish frying will forever be etched in my mind. Today, we are celebrating those memories and Juneteenth over some Southern fried whole catfish & buttermilk corn on the cob with a dash of red pepper flakes😝. It’s also important to have white bread & Louisiana hot sauce on the side..🤗.. it’s very important. Better yet, it’s actually obligatory🤔😂. Fried catfish was one of my favorite things to eat as a kid.
Nothing can rival the satisfaction of sinking your teeth into a piping hot, perfectly crispy piece of fried fish, leaving behind just the right amount of savory grease on your fingertips.
This delightful Southern Fried Catfish recipe delivers a mouthwatering seafood experience with its golden-brown crispy exterior and tender, flaky flesh. The catfish fillets are seasoned through and through, ensuring every mouthful bursts with a melodic blend of tangy, spicy, and savory notes.
The key to achieving perfection lies in the right selection of fish (fresh wild-caught catfish works best for this recipe), the spice mixture, and the meticulous preparation process of catfish before frying. From the marination that infuses the fish with a tangy and spicy flavor to the coating that adds a delightful crunch, every element plays a vital role in delivering a memorable dining experience.
When preparing a whole catfish for frying, there are 4 major steps to consider: scaling, trimming, gutting, and marinating.
Start by removing the scales from the catfish. Using a fish scaler or the back of a knife, gently scrape against the grain of the scales, moving from the tail towards the head. Ensure that you cover the fish's entire body, including the sides and the back. Rinse the catfish under cold water to remove any loose scales.
The next step is to trim the fins of the catfish. Using kitchen shears or a sharp knife, carefully cut off the fins along the top and sides of the fish. Many fish have sharp fins or release secret venom, so it is necessary to wear gloves to prevent injury or any other harm.
To gut the catfish, make a shallow incision along the belly of the fish, starting from the gills and extending towards the vent. Using your fingers or a spoon, remove the internal organs, being mindful to discard them properly. Rinse the catfish under cold water to ensure the cavity is clean.
To enhance the flavor and tenderize the meat, submerge the cleaned catfish in a liquid marinade, followed by a dredge in a dry mixture to ensure a perfectly brown crispy coating and an irresistible crunch. The wet marinade consists of buttermilk, eggs, pickle juice, lemon juice, mustard, Cajun seasoning blend, and hot sauce, while the dry marinade blends cornmeal, flour, lemon pepper, and salt. Combine these ingredients in a large bowl and whisk until well blended.
The final step of preparing the fish for frying is to cover the bowl and let it marinate in the refrigerator for at least 30 minutes or overnight for a more intense flavor.
The ingredients for this Southern Fried Catfish recipe can be divided into four categories: Fish, Wet Marinade, Dry Marinade, and Garnishes and Drippings.
Whole wild-caught catfish – The star of the dish, whole catfish provides tender and flaky meat. Ensure the catfish is fresh and cleaned properly before cooking.
Buttermilk – The flavor of larger wild-caught catfish can sometimes be musky, often masked off by soaking them in milk or buttermilk. This is less common in catfish raised on farms, so you can skip the buttermilk soak for farm-raised catfish. You can also use whole milk as a substitute.
Eggs – Eggs help to bind the marinade and provide a creamy texture.
Pickle juice – Pickle juice adds a tangy and slightly acidic flavor to the marinade.
Lemon juice – Lemon juice enhances the flavor of the catfish with a zesty tang.
Creole mustard – Mustard imparts the marinade with a zesty and slightly spicy element.
Cajun Seasoning Blend – The Cajun seasoning in this recipe enhances the overall taste profile of the catfish, infusing it with a unique Southern flair. It brings depth and complexity to the marinade, elevating the dish's flavors. The spice blend adds a pleasant heat that is not overpowering, allowing the natural flavors of the catfish to shine through.
Hot sauce – Hot sauce adds heat and a touch of spice to the marinade.
Yellow cornmeal – Cornmeal is the main component of the dry marinade, ensuring a crispy and golden coating for the catfish.
All-purpose flour – All-purpose flour helps to bind the dry marinade ingredients and adds a light and airy texture to the coating.
Lemon pepper – Lemon pepper adds a citrusy and peppery flavor to the dry marinade.
Kosher salt – Kosher salt enhances the overall seasoning of the catfish.
Chopped parsley – Chopped parsley is a fresh and vibrant garnish for fried catfish.
Lemon wedges (for serving) – Lemon wedges are served alongside the catfish to provide a bright and tangy element.
Cocktail sauce (for serving) – The cocktail sauce is a tangy and slightly spicy condiment that is a perfect dipping sauce, especially for seafood recipes.
Now that we have everything ready let's dive into the step-by-step process of this easy Southern Fried Catfish recipe:
Combine the buttermilk or whole milk, eggs, pickle juice, lemon juice, mustard, Cajun seasoning, and hot sauce in a large bowl. Whisk vigorously until the ingredients are well blended. This aromatic liquid mixture will infuse the catfish with a tangy, spicy flavor characteristic of Southern cuisine.
Combine the yellow cornmeal, all-purpose flour, lemon pepper, and kosher salt in a separate bowl. Stir together until the ingredients are well combined. This dry mixture will form a crispy coating that perfectly complements the tender catfish.
Heat the peanut or vegetable oil in a deep fryer or Dutch oven over medium-high heat. Use a thermometer to ensure the oil reaches a temperature of 350ºF (175ºC). Peanut and vegetable oil are excellent choices for frying as they have high smoke points and neutral flavors that won't overpower the catfish.
Dip each catfish fillet into the flavorful liquid mixture, coating it on all sides. This step infuses the catfish with delicious flavors and creates a sticky surface for the dry mixture to adhere to.
Next, coat the catfish fillet in the dry mixture, ensuring it is coated on all sides. Gently press the mixture onto the fish to ensure it adheres well. Combining the marinade and the crispy coating will result in a delectable texture and taste.
Place the battered catfish fillets on a tray and let them chill in the refrigerator for about 10 minutes. This step allows the batter to set and helps create a firm, crispy crust that won't fall off during frying.
In batches, carefully add the catfish to the hot oil, being mindful not to overcrowd the pot. Cook the catfish on all sides until they turn golden brown and are fully cooked. This process should take approximately 5 to 8 minutes. The oil should be hot enough to create a sizzle when the fish is added but not too hot to burn the coating.
Once the catfish is cooked to perfection, remove them from the oil using tongs or a slotted spoon and place them on a wire rack lined with paper towels. It allows any excess oil to drain off and keeps the coating crispy.
Garnish the fried catfish with chopped parsley and serve them family-style. Accompany the dish with lemon wedges for a refreshing citrus twist. While traditional tartar sauce is a popular choice, consider offering cocktail sauce as a delicious alternative that adds a spicy kick.
Southern Fried Catfish pairs well with a variety of side dishes and accompaniments. Some classic options include coleslaw, hush puppies, macaroni and cheese, collard greens, cornbread, and potato salad. Serve the catfish with lemon wedges for a refreshing citrus twist, and accompany it with your favorite tartar sauce or cocktail sauce for dipping.
While the recipe is specifically designed for catfish, you can also try using other types of fish. However, keep in mind that the cooking time may vary depending on the thickness and texture of the fish. Choosing a firm, white-fleshed fish that can hold up well to frying is best.
Deep-frying provides the classic Southern-style crispy texture synonymous with this recipe. However, you can also bake the catfish for a healthier alternative. Preheat your oven to 350ºF and place the breaded catfish fillets on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes or until the fish is cooked through and the coating is golden brown and crispy.
If you have any leftovers, store them in an airtight container in the refrigerator. Fried catfish is best enjoyed fresh, but if properly stored, it can be refrigerated for up to 2 days. To reheat, place the catfish in a preheated oven at 350ºF (175ºC) for about 10 minutes or until heated through. Note that reheating may slightly diminish the crispiness of the coating.
If you are not a fan of fiery heat, you can adjust the amount of Cajun seasoning and hot sauce in the wet marinade. Reduce the quantities to your desired level of spiciness or omit them entirely if you prefer a non-spicy option. The dry marinade can also be adjusted by reducing the amount of pepper and other spices.
Frying whole catfish can be a bit trickier than frying fillets, but with the right techniques, you can achieve crispy, golden-brown fish that's full of flavor. Here are a few tips to keep in mind:
By following these techniques, you can achieve perfectly fried whole catfish that's crispy, flavorful, and sure to be a hit with family and friends.
Indulge in the soulful flavors of Southern cuisine with Mrs. Edie's Southern-Style Fried Catfish! This classic Southern fried catfish recipe pays homage to the deep-rooted Southern traditions and vibrant soul food.
Note: You can use Lousinna Fish Fry instead of making your own breading
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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕
These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)
These tacos look amazing!