Background and History:
Southern Fried Catfish is a beloved dish in the southern United States. It’s a culinary tradition that has its roots in the South’s rich history of freshwater fishing. Catfish are abundant in southern rivers and lakes, making them a readily available and affordable source of protein for generations. The dish typically involves dredging catfish fillets in a seasoned cornmeal coating and frying them until golden brown. It’s known for its crispy exterior and tender, flaky interior.
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Vegetable oil for frying
- Lemon wedges for serving
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- In a shallow bowl, combine the cornmeal, all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This is your seasoned coating mix.
- Heat about 2 inches of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Use a thermometer to heat the oil to 350-375°F (175-190°C).
- While the oil is heating, pat the catfish fillets dry with paper towels.
- Dredge each catfish fillet in the seasoned coating mix, ensuring an even and generous coating. Gently press the coating onto the fish to help it adhere.
- Carefully place the coated catfish fillets into the hot oil. Fry for about 3-4 minutes per side, or until they are golden brown and the fish flakes easily with a fork.
- Use a slotted spoon to remove the fried catfish from the hot oil and drain them on paper towels.
- Serve hot with lemon wedges and your favorite side dishes.
Nutrition Facts: (Per serving)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 630mg
- Total Carbohydrates: 21g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 26g
- Adjust the level of cayenne pepper to suit your preferred level of spiciness.
- You can use other fish varieties like tilapia or trout for a similar preparation.
- Serve with traditional sides like coleslaw, hushpuppies, and tartar sauce.
- If you have allergies to fish, wheat, or any of the listed spices, please avoid this dish or use suitable substitutions.