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Southern Fried Catfish

Crispy Southern Catfish Strips

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Crispy catfish strips, marinated in buttermilk, coated in seasoned cornmeal, fried golden brown.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • - 1/2 cup buttermilk
  • - 1/2 cup water
  • - Salt and pepper to taste
  • - 1 pound catfish fillets sliced into strips
  • - 1 1/2 cups fine cornmeal
  • - 1/2 cup all-purpose flour
  • - 1 teaspoon seafood seasoning e.g., Old Bay™
  • - 1 quart vegetable oil for deep frying

Equipment

  • Deep Fryer

Method
 

  1. In a small bowl, mix buttermilk, water, salt, and pepper. Pour into a flat pan, place fillet strips in a single layer, turning to coat. Let marinate.
  2. In a 2-gallon resealable plastic bag, combine cornmeal, flour, and seafood seasoning. Add fillet strips, coat evenly by tumbling gently.
  3. Heat oil in a deep fryer to 365°F (185°C).
  4. Fry fillet strips in hot oil until crisp and golden, about 3 minutes. Work in batches to avoid overcrowding. Drain on paper towels.

Notes

- Ensure oil is at the right temperature to achieve crispy texture.
- Use fresh catfish for best flavor and texture.
- Serve with tartar sauce or remoulade for a classic Southern touch.
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