Southern Fried Catfish
User Reviews
5
Southern Fried Catfish
Description
This recipe prepares catfish fillets by dipping them in milk then coating them with a cornmeal blend seasoned with Lawry's seasoned salt, ground black pepper, and garlic powder. The milk helps the cornmeal mixture adhere and creates a light crust during frying. Cooking the fillets in hot vegetable oil and butter results in a crunchy outer layer and moist fish.
Frying in batches prevents crowding, which maintains cooking temperature and crispiness. The fish cooks about 5 to 7 minutes per side until it flakes easily with a fork. Draining on paper towels finalizes the texture, preventing excess oiliness.
Serving the catfish with lemon wedges and fresh parsley adds brightness and herbal notes that balance the fried coating. Salt and pepper can be added to taste while warm for extra seasoning. This dish suits casual meals or gatherings needing classic Southern flavors.
Ingredients
- 4 catfish fillet (about 3-4 ounces each)
- 1 cup cornmeal yellow
- 1 tablespoon seasoned salt (I use Lawry's brand)
- ¼ teaspoon black pepper ground
- ¼ teaspoon garlic powder
- 1 cup milk
- 3 tablespoons vegetable oil
- 3 tablespoons butter salted
- lemon optional garnish, wedges (lemon), fresh (parsley
- parsley optional garnish, wedges (lemon), fresh (parsley
Instructions
- Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish. Pour milk into a separate dish.
- Heat oil and butter in a large skillet over medium heat.
- Dip a catfish fillet in the milk, and shake off any excess. Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides. Repeat with remaining fillets.
- Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it’s done. Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
- Drain fish on paper towels. Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.
Notes
- Shake off excess milk and cornmeal each time to ensure a light, even coating on the fish.
- Fry catfish in batches to prevent overcrowding the pan, maintaining oil temperature for crispiness.
- Serve with lemon wedges and parsley for a fresh garnish that complements the fried coating.
- Season fillets further with salt and pepper immediately after cooking if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1(4 ounce) fillet | |
| Calories | 222kcal | 11% |
| Carbohydrates | 5.9g | 2% |
| Protein | 14.7g | 29% |
| Fat | 15.8g | 24% |
| Saturated Fat | 4.1g | 21% |
| Cholesterol | 36.7mg | 12% |
| Sodium | 659.3mg | 27% |
| Fiber | 0.6g | 2% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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