Southern Fried Catfish – Crispy, Flavorful, and Perfectly Golden!
- Let the coated fillets rest in the refrigerator for 10–15 minutes to help the coating adhere.
Step 5: Heat the Oil
- Pour about 4 inches of oil into a large Dutch oven, saucepan, or deep fryer. Heat over medium-high heat until it reaches 340°F (170°C).
Step 6: Fry the Catfish
- Fry the fillets in batches for 3–4 minutes per side, or until golden brown and crispy.
- Remove the fillets and drain on wire racks or paper towels.
Step 7: Serve
- Let the fillets rest for 5–10 minutes. Serve with lemon wedges, tartar sauce, and hot sauce.
Why This Recipe Works
This Southern Fried Catfish recipe is a winner because it combines a crispy, seasoned cornmeal crust with tender, flaky catfish. The blend of spices adds a flavorful kick, while the hot sauce in the egg wash gives it a subtle tang. It’s a dish that’s both comforting and impressive, perfect for any occasion.
Tips for Success
- Use Fresh Catfish: Fresh fillets ensure the best flavor and texture.
- Don’t Overcrowd the Pan: Fry in batches to maintain the oil temperature and ensure even cooking.
- Adjust the Spice Level: Add more or less cayenne pepper to suit your taste.
- Serve Immediately: Fried catfish is best enjoyed fresh and hot.
Serving Suggestions
- Classic Southern Meal: Serve with coleslaw, hush puppies, and fries.
- Healthy Option: Pair with a fresh green salad or steamed vegetables.
- Party Favorite: Perfect for fish fries, game day, or family gatherings.
- With Dipping Sauces: Offer tartar sauce, remoulade, or hot sauce on the side.
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