Cornmeal Crusted Catfish is a Southern classic that brings a delightful crunch to tender, flaky catfish fillets. This dish is all about simplicity and flavor, with the catfish coated in a seasoned cornmeal mixture and pan-fried to golden perfection. The cornmeal adds a satisfying texture and a slightly sweet, earthy flavor that complements the mild taste of the catfish. Perfect for a quick weeknight dinner or a special weekend meal, this dish pairs beautifully with sides like coleslaw, cornbread, or a fresh green salad. Cornmeal Crusted Catfish is sure to become a favorite for anyone who enjoys the rich, comforting flavors of Southern cuisine.
Ingredients:
- 4 catfish fillets
- 1 cup buttermilk (or regular milk with a splash of lemon juice)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- Vegetable oil for frying
- Lemon wedges, for serving
- Fresh parsley or green onions for garnish (optional)
Instructions:
- Prepare the catfish: Rinse the catfish fillets under cold water and pat them dry with paper towels. Place the fillets in a shallow dish and pour the buttermilk over them. Let them soak for about 15 minutes while you prepare the cornmeal coating.
- Make the cornmeal coating: In a shallow bowl or plate, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to ensure the seasoning is evenly distributed.
- Coat the catfish: Remove the catfish fillets from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating on both sides.
- Fry the catfish: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (a small piece of cornmeal should sizzle when dropped in), carefully place the catfish fillets in the skillet. Fry the fillets for 3-4 minutes on each side, or until golden brown and crispy. The fish should flake easily with a fork when done.
- Drain and serve: Remove the catfish from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the Cornmeal Crusted Catfish hot, garnished with lemon wedges and fresh parsley or green onions if desired.
Cornmeal Crusted Catfish is a deliciously crispy and flavorful dish that’s easy to make and perfect for any occasion. Enjoy it with your favorite Southern sides for a meal that’s sure to please!
