Fried Catfish
🛒 Ingredients
- 2 lbs Catfish fillets (fresh or thawed) 🐟
- 1 cup Yellow cornmeal 🌽
- 1/2 cup All-purpose flour
- 1 tbsp Cajun or Creole seasoning 🌶️
- 1 tsp Garlic powder
- 1 tsp Lemon pepper seasoning 🍋
- 2 Large eggs + 1/2 cup Buttermilk (for the wash) 🥛🥚
- Vegetable oil for frying 🍳
- For Serving: Fresh lemon wedges and tarter sauce 🍋🥣
👩🍳 Instructions
- Prep the Fish: Rinse your catfish fillets and pat them completely dry with paper towels. If the fillets are very large, cut them into smaller, uniform strips or “nuggets.” 🐟📝
- The Batter Station: * Bowl 1: Whisk together the eggs and buttermilk. 🥛🥚
- Bowl 2: Mix the cornmeal, flour, Cajun seasoning, garlic powder, and lemon pepper. 🌽✨
- Dredge & Coat: Dip each piece of fish into the buttermilk wash, then roll it in the cornmeal mixture, pressing firmly so the coating sticks. Let the coated fish rest for 5 minutes before frying to ensure the breading stays on! ⏳
- Heat the Oil: Fill a heavy skillet or deep fryer with about 2 inches of oil and heat to 350°F (175°C). 🍳🔥
- Fry to Golden: Carefully drop the fish into the hot oil. Fry in batches for 4–6 minutes, flipping halfway through, until the outside is deep golden brown and the fish flakes easily with a fork. ⏲️🐟
- Drain: Transfer the fried catfish to a wire rack or a plate lined with paper towels to drain any excess oil. 🍽️
- Serve: Squeeze fresh lemon juice over the top while they’re still hot! 🍋😋
🔥 Pro Tips:
- The “Floating” Rule: Generally, when fried catfish is done, it will start to float to the surface of the oil! 🐟🎈
- Extra Heat: If you like it spicy, add a few dashes of hot sauce directly into the buttermilk egg wash. 🌶️🔥
