Fried Catfish
Crispy, golden-fried catfish fillets with a seasoned cornmeal crust. A Southern classic that's endlessly customizable — swap your protein, adjust the spice blend, and choose your favorite sides.
Ingredients
Method
Pat the catfish fillets dry with paper towels to ensure a crispy crust.
In a shallow bowl or plate, combine cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Heat oil in a large skillet over medium-high heat until it reaches 350°F (or until a pinch of cornmeal sizzles immediately upon contact).
Working in batches, coat each fillet evenly in the cornmeal mixture on both sides, shaking off excess.
Carefully place fillets into the hot oil and fry for 3–4 minutes per side until golden brown and the fish flakes easily with a fork.
Transfer fried fillets to a paper-towel-lined plate to drain excess oil.
Arrange catfish on a platter, garnish with fresh parsley, and serve with lemon wedges and tartar sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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