Crispy Fried Catfish
Crispy fried catfish is a delicious and easy-to-prepare Southern classic that has been a staple in our house for as long as I can remember. This mild fish is crispy and crunchy on the outside while staying tender and moist on the inside.
Servings: 2
Calories: 245kcal
Ingredients
- 12 ounces catfish
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper optional -
- 1 cup all-purose flkour
- 1 teaspoon salt
- ½ tsp black pepper
Instructions
- Add the buttermilk, paprika, garlic powder and cayenne pepper to a small mixing bowl and whisk to combine.
- Add the flour, salt, and black pepper to a bowl or ziplock bag. Mix well to combine.
- Add the catfish fillets to the buttermilk making sure it is fully submerged wrap with cling wrap or foil and place in the refrigerator for 30 minutes, or up to 2 hours depending upon how much time you have. *The longer the soak the more flavorful and tender the catfish will be.
- Remove the catfish from the refrigerator 15 minutes before you're ready to cook it, allowing it to come to room temperature.
- Add 2 - 3 inches of vegetable oil to a large cast iron skillet (Dutch oven or deep fryer) over medium-high heat until the oil has reached a temperature of 375 degrees F. *Make sure there is enough oil to cover the fish with a room under it.
- Remove the catfish from the buttermilk mixture, removing any excess marinade.
- Place the catfish filets in the seasoned flour, turning to coat the filet on both sides. Make sure it is well coated.
- Place both breaded filets on a wire rack, until the oil is hot enough to fry the fish.
- When the frying oil has reached a temperature of 375 degrees F, coat the catfish one more time with the flour mixture, making sure all parts of the catfish are fully coated.
- Carefully add the catfish to the frying oil and cook for 5-6 minutes. Use a spatula to carefully flip the catfish onto the other side and allow to cook for an additional 5-6 minutes until golden brown.Don’t use tongs to flip the fish as it could cause the filet to break apart.
- Remove the fried catfish filets from the frying oil using a spatula, and place them on paper towels or a wire rack for one minute to allow any excess oil to drain.
- If you're cooking a larger batch, you can tent it with aluminum foil to keep it warm.Don't completely cover the fish as the moisture will cause the crust to become mushy.
Nutrition
Calories: 245kcal | Carbohydrates: 8g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 112mg | Sodium: 201mg | Potassium: 822mg | Fiber: 1g | Sugar: 6g | Vitamin A: 984IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 1mg