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Southern Fried Catfish
Created by: Howcan Team
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- In a shallow dish, mix together 1 cup of cornmeal, 1/2 cup of flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper.
- Pour 1 cup of buttermilk into another shallow dish.
- Dip each catfish fillet into the buttermilk, then dredge in the cornmeal mixture, pressing gently to adhere.
- In a large skillet, heat vegetable oil to 350°F (175°C) over medium-high heat.
- Fry the catfish fillets in the hot oil for 3-4 minutes per side, or until golden brown and crispy.
- Remove the catfish from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy with your favorite sides like coleslaw, hushpuppies, and tartar sauce.
Fried catfish has a rich history in Southern cuisine, particularly in the Mississippi Delta region. This dish has been a staple in the South for generations, with its roots in African-American and Native American culinary traditions. The catfish is typically coated in a seasoned cornmeal or flour mixture and then fried to crispy perfection. Chefs like Edna Lewis and Leah Chase have popularized this dish, serving it in their renowned restaurants with a side of hushpuppies and coleslaw. Today, the best versions of this dish can be found in family-owned restaurants and fish shacks throughout the South, where the catfish is often sourced locally and fried to order. The key to a perfect fried catfish lies in the seasoning of the coating and the freshness of the fish. Some alternative methods for making this dish include grilling or blackening the catfish for a healthier twist on the classic fried preparation.
30 min
4
350 calories
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