Southern fried catfish is a family classic here in Texas. This super easy recipe will take you to Sunday dinner in no time!
Author: Addy Daddy Seasoning
Prep Time: 25 Min
Cook Time: 20 Min
- 6 (7 to 9-ounce) catfish fillets, rinsed and thoroughly patted dry
- 1 Cup cornmeal
- 1/4 Cup all-purpose flour
- 1 tbsp. Baking Powder
- 1½ cup Buttermilk
- 1 Egg
- 1 Quart peanut oil
- 2 tbsp. Cajun Soul Seasoning
- 1 tsp of Sea Salt
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
- Whisk the cornmeal, flour, sea salt, baking powder, and 1 tablespoon of Cajun Soul seasoning together in a shallow dish. Season the catfish fillets evenly on both sides with 1 tablespoon of Cajun Soul seasoning. Pour the buttermilk, and egg into another shallow dish.
- Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
- Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.
- Garnish with chopped parsley and lemon.