Southern Fried Catfish
A Deep South classic, cornmeal-crusted catfish fillets fried golden and crispy, served with hot sauce, lemon wedges, and a creamy remoulade.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish. Combine mayonnaise, Dijon mustard, hot sauce, capers, parsley, lemon juice, and a pinch of paprika in a bowl; refrigerate. Pat catfish dry with kitchen paper.
Fry 1
Dip each catfish fillet in beaten egg, letting excess drip off. Dredge firmly in seasoned cornmeal mixture on all sides, coating thoroughly.
Fry 2
Heat oil to 180°C/350°F in a large skillet over medium-high heat. Carefully lower both catfish fillets in and fry 4–5 minutes on the first side without moving until deep golden and crust is set.
Fry 3
Flip catfish carefully and fry 3–4 minutes until golden on the second side and fish flakes easily when pressed with a fork. Drain on kitchen paper 1 minute.
Plate
Arrange catfish on plates with remoulade, hot sauce, and lemon wedges alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.