Of course! Southern Fried Catfish is a cornerstone of comfort food. It’s known for its crispy, seasoned cornmeal coating and tender, flaky fish inside. Here’s a comprehensive guide to making it perfectly at home, including tips for authenticity.
The Hallmarks of Great Southern Fried Catfish
· The Coating: A crispy, well-seasoned crust made from cornmeal (or a cornmeal-flour mix).
· The Fish: Moist, tender, and flaky, not overcooked or greasy.
· The Flavor: Savory, with a distinct peppery kick from Cajun/Creole seasoning.
· The Fry: Perfectly golden-brown, achieved at the right oil temperature.
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Classic Southern Fried Catfish Recipe
This recipe yields a crispy, classic finish that’s not too thick, just like you’d find in a great catfish shack.
Ingredients:
· 4-6 catfish fillets (about 6 oz each), skinless
· 1 cup buttermilk (or whole milk)
· 1 cup yellow cornmeal (fine or medium grind)
· ½ cup all-purpose flour
· 2 tsp Cajun or Creole seasoning (like Tony Chachere’s or Slap Ya Mama)
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp paprika (for color and sweetness)
· ½ tsp cayenne pepper (adjust for heat)
· 1 tsp salt (taste your Cajun seasoning first, as it can be salty)
· Freshly ground black pepper to taste
· Peanut oil, canola oil, or vegetable oil for frying (enough for 1-2 inches in your pot)
Instructions:
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