Description
A classic Southern dish featuring crispy catfish fillets with a flavorful cornmeal coating, perfect for family dinners and gatherings.
Ingredients
Scale
- 4 catfish fillets
- 1 cup cornmeal
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Oil for frying
Instructions
- Rinse and dry the catfish fillets under cold water and pat them dry with paper towels.
- Prepare the cornmeal coating by combining cornmeal, salt, black pepper, and paprika in a mixing bowl.
- Dip each fillet into the buttermilk making sure it’s fully coated.
- Dredge each fillet in the cornmeal mixture, ensuring a thorough coating.
- Heat oil in a skillet over medium-high heat until shimmering.
- Fry each side of the catfish for about 3-4 minutes or until golden brown.
- Drain on paper towels, then serve hot with your favorite sides.
Notes
Avoid overcooking to maintain moisture and crispiness. Pat fillets dry before frying to prevent greasy results.
Nutrition
- Serving Size: 1 fillet
- Calories: 200
- Sugar: 1g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
