Instructions:
1. Soak the Fish: Place the catfish fillets in a shallow dish and pour the buttermilk over them, turning to coat. Let them soak for at least 30 minutes (or up to an hour) in the refrigerator. This step tenderizes the fish and helps the coating stick.
2. Prep the Dredge: In a wide, shallow bowl or pie plate, whisk together the cornmeal, flour, Cajun seasoning, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
3. Heat the Oil: Pour oil into a large, heavy-bottomed pot (like a Dutch oven) or a deep cast-iron skillet until it’s about 1-2 inches deep. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a deep-fry or candy thermometer for accuracy—this is the most important step for a non-greasy result.
4. Dredge the Fish: Remove one fillet from the buttermilk, letting the excess drip off. Dredge it thoroughly in the cornmeal mixture, pressing gently to make sure the coating adheres well on all sides. Place on a wire rack while you coat the remaining fillets.
5. Fry to Perfection: Working in batches to avoid overcrowding, carefully place the fillets in the hot oil. Fry for 4-6 minutes per side, depending on thickness, until the coating is deep golden brown and crispy.
6. Drain: Use a slotted spoon or spider strainer to remove the catfish from the oil. Let it drain on a wire rack set over a baking sheet. Do not drain on paper towels, as this can make the bottom crust soggy. The wire rack keeps everything crispy.
7. Serve Immediately: Serve hot with lemon wedges, tartar sauce, remoulade, and classic sides.
—
Essential Tips for Authentic Flavor & Texture
· The Soak is Key: Don’t skip the buttermilk soak. It’s crucial for neutralizing any potential “fishy” taste and creating a moist interior.
· Cornmeal is Non-Negotiable: The signature crunch and flavor come from cornmeal. A 50/50 mix with flour gives a slightly lighter, still-crispy crust. All cornmeal is more traditional and gritty (in a good way).
· Season Generously: The coating needs to be well-seasoned. Taste a pinch of the dry mix—it should be flavorful on its own.
· Maintain the Oil Temperature: This is the #1 secret to avoiding greasy fish.
· Too cold: The coating will absorb oil and become soggy.
· Too hot: The outside will burn before the inside is cooked.
· Let the oil come back to temperature between batches.
· Don’t Crowd the Pot: Adding too many fillets at once will cause the oil temperature to plummet. Fry in batches.
—
Serving Suggestions: The Perfect Plate
A Southern meal is all about the sides. Here’s how to build the perfect plate:
· Sauces:
· Tartar Sauce: The classic choice.
· Remoulade: A zesty, Creole-style sauce that’s a step up.
· Lemon Wedges: A must for a bright, acidic squeeze.
· Hot Sauce: Crystal, Louisiana, or Texas Pete are traditional.
· Classic Sides:
· Hushpuppies: The quintessential companion.
· Coleslaw: Creamy or vinegar-based to cut the richness.
· Collard Greens: Simmered with a ham hock for authenticity.
· French Fries or Potato Salad: Always a crowd-pleaser.
· Baked Beans or Pinto Beans: A hearty addition.
· Macaroni and Cheese: The ultimate comfort food side.
—
FAQ & Common Questions
Q: What does catfish taste like? A: Catfish has a mild, slightly sweet, and almost neutral flavor. It’s not “fishy” at all, which makes it perfect for frying and absorbing the flavors of the seasoning.
Q: Can I bake it instead? A: For a healthier version, you can make “oven-fried” catfish. Preheat your oven to 425°F (220°C). Place the breaded fillets on a greased wire rack set on a baking sheet. Spray the top of the fillets generously with cooking spray or drizzle with oil. Bake for 15-20 minutes, or until crispy and cooked through. The texture will be different but still delicious.
Q: What’s the difference between farm-raised and wild-caught catfish? A: U.S. farm-raised catfish (often from Mississippi and Alabama) is the standard for frying. It’s consistently mild, tender, and has a clean taste due to its controlled diet. Wild-caught can have a stronger, sometimes “muddier” flavor, which the buttermilk soak helps mitigate.
Q: How do I know when it’s done? A: The fish will be opaque and flake easily with a fork. The internal temperature should read 145°F (63°C). The coating will be a uniform golden brown.
Enjoy your taste of the South
ADVERTISEMENT
