I love a good peice of fried catfish. I was born in Georgia and my southern roots run deep—one of the best things about having parents from the South is that you get shipped down there for the summer to spend time with family (and endless opportunities to be stung by fire ants).
A highlight of the summer was the fish fry. With Crisco. You know the can. The one you fill back with the good oil left over. Not necessarily recommended for heart health but it certainly makes for a perfectly fried piece of fish.
Forever on the search for a good piece of fried fish, I just can’t get down with flour and lightly sautéd. No thank you.
If you know me, at some point you’ll have heard me say, cornmeal, salt, pepper, that’s all you need to fry up a good fish.
This Southern Fried Catfish is golden brown on the outside and flaky and delicious on the inside. Seasoned through and through, it’s the perfect recipe for when you want a good piece of fried fish.
I hope that you enjoy this recipe. It takes a step forward from my salt and pepper only stubbornness to offer a more layered seasoned fried catfish. If you try it, let us know by tagging us on social and #CookingwithBLAC
Black Folks Southern Fried Catfish
- 1 1/2 cup Cornmeal
- 1 tbsp Granulated Garlic
- 1 tsp Onion Powder
- 1/2 -1 tsp Cayenne Pepper
- 1 tsp White or Black Pepper
- 2 tsp Salt Adjust to Taste
- 1 1/2 cup Buttermilk
- 4 6-oz Catfish Fillets Cut in Small Chunks
- Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil – half way .
- In a large bowl mix together, cornmeal, garlic , onion powder, cayenne, salt and pepper.
- If fish fillet too large cut into bite-sized pieces.
- Dip each strip in buttermilk and lightly deep into the remaining corn meal.
- Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
- Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.. Repeat with the remaining fillets and season the fish with lemon juice. Serve with spicy tartar sauce