Buttermilk Fried Catfish (Printable Page)
# What You Need:
→ Marinade
01 -
4 catfish fillets (150–200 g each)
02 -
480 ml buttermilk
03 -
1 tsp hot sauce (optional)
04 -
1 tsp salt
05 -
½ tsp black pepper
→ Breading
06 -
120 g yellow cornmeal
07 -
60 g all-purpose flour
08 -
1 tsp garlic powder
09 -
1 tsp onion powder
10 -
½ tsp paprika
11 -
½ tsp cayenne pepper (optional)
12 -
Salt and pepper, to taste
→ For Frying
13 -
Vegetable oil, for frying
14 -
Lemon wedges, for serving
15 -
Fresh parsley, chopped (optional garnish)
# How to Make It:
01 -
Rinse and pat dry the catfish fillets.
02 -
In a large bowl or zip-top bag, combine buttermilk, hot sauce, salt, and pepper. Submerge fillets and refrigerate for at least 1 hour.
03 -
In a shallow dish, mix cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
04 -
Heat oil in a deep skillet or fryer to 175°C (350°F).
05 -
Remove fillets from marinade, allowing excess to drip off. Dredge in cornmeal mixture, pressing gently to coat evenly.
06 -
Fry fillets in batches for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
07 -
Serve hot with lemon wedges and optional parsley garnish.
# Helpful Tips:
01 -
Pairs well with coleslaw, hushpuppies, or grits.
02 -
Substitute catfish with tilapia or whiting if unavailable.
03 -
Keep warm in a low oven (90°C/200°F) while frying in batches.