There’s something unique about a batch of crispy, homemade Southern fried catfish. Catch the fish at your preferred lake, and we bet it will taste even sweeter.
When it pertains to making the best fried catfish around, we’ve got a couple of tips up our sleeves. Our key component for the crispiest, most gratifying crust? We add in yellow cornmeal for a boost in flavor and texture. Cornmeal also has the added advantage of taking in less oil than other breading choices.
Another suggestion for our best fried catfish recipe is to pay very close attention to the temperature of the oil, particularly in between batches. We’ve all had soaked fried catfish, which’s just not what we’re going for today.
Every Southerner knows that a good piece of fried fish can become excellent, depending on the company it keeps. We like to serve our catfish with coleslaw, baked beans, and homemade hush young puppies (if we can spare the time). No matter what you serve it with, that timeless crunch pairs completely with lemon pieces and your preferred tartar sauce.
Components for Classic Fried Catfish
While the breading calls for cornmeal, corn flour, and all-purpose flour, we guarantee the combination can’t be beat. To make this classic fried catfish, you’ll need:
Buttermilk: For soaking the catfish for as much as 8 hours before cooking. Buttermilk assists remove any fishy taste and tenderize the flesh of the catfish.
Hot sauce: Infuses a tip of heat for complexity and taste.
Catfish fillets: A lean fish with a delicate flavor and white flesh.
Yellow cornmeal: Adds a more coarse texture to the covering of the fish.
Masa harina (corn flour): Helps produce a light and crunchy coating with a golden color. Can substitute with versatile flour or plain yellow cornmeal if needed.
All-purpose flour: Flour includes strength to the covering of the fish and assists it bind together.
Salt and black pepper: Seasons the covering.
Red pepper: For a mild heat.
Garlic powder: Adds depth of flavor.
Peanut oil: For frying the fish. Can be replaced with other oils with high smoke points.
How To Make Classic Fried Catfish
If you remember to soak the fish in advance, pulling this meal together takes simply minutes to complete. Full guidelines are below, but here’s a quick recap before you start:
Action 1. Create soak: Whisk together buttermilk and hot sauce.
Step 2. Soak catfish: Place catfish in a baking meal and cover with buttermilk. Cover and chill 8 hours, turning as soon as.
Action 3. Mix breading: Combine staying dry ingredients.
Step 4. Dig up: Let fish stand at room temperature 10 minutes, then eliminate from buttermilk. Dig up each piece in cornmeal mixture.
Step 5. Fry: Fry fish on both sides till golden brown.
Tips for the Best Fried Catfish
For the best fried catfish, keep these tips in mind:
Pick the freshest fish: For the best taste and texture. (Guaranteed if you catch your own!).
Season well: Season the catfish fillets as desired, with any spices you enjoy.
Soak in buttermilk: Soaking adds taste, decreases any possible fishiness, and assists soften the flesh of the catfish.
Coat totally: Cover every inch of the fish with breading to ensure it has a thick, even finish.
Utilize a thermometer: Keep oil at 360 ° F for best results. Too low, and the fish will absorb excess oil; too high and the finish will burn before the fish is cooked through.
Drain on a wire rack: A rack assists drain pipes excess oil and promotes excellent air flow to keep the fried catfish crisp.
How To Store and Reheat Leftover Fried Catfish.
Cool remaining catfish in an airtight container for as much as three days or freeze for up to two months. Defrost over night in the fridge if frozen. Reheat leftovers in a preheated 350 ° F oven, air fryer, or toaster oven, until the internal temperature reaches 165 ° F before serving.
What To Serve With Fried Catfish.
Fried catfish is a crowd-pleasing classic that goes well with practically any side. Pair with coleslaw, hushpuppies, baked beans, or cornbread for a conventional touch, or opt for French fries, fried okra, potato salad, mac and cheese, or your favorite cooked greens. A dipping sauce like tartar sauce, aioli, or remoulade can include a nice increase of flavor and texture. Do not forget to squeeze over some fresh lemon juice for a hit of level of acidity.