Southern Fried Catfish with Cornmeal Crust

Crispy fried catfish with a perfectly seasoned cornmeal crust, embodying the soulful flavors of Southern cooking.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by rinsing the catfish fillet under cold water and patting it dry with paper towels. This helps remove any fishy odor and ensures that the cornmeal will stick properly. Cut the fillet into manageable pieces if it's too large.
2. 2.
   Pour the buttermilk into a shallow dish. Submerge the catfish in the buttermilk to coat it fully, pressing it gently to ensure even coverage. The acidity in the buttermilk tenderizes the fish and adds a slight tanginess.
3. 3.
   In another shallow dish, mix together the yellow cornmeal, paprika, and salt. Ensure the seasonings are evenly distributed within the cornmeal as this will be the primary flavoring for the crust.
4. 4.
   Remove the catfish from the buttermilk, allowing the excess to drip off, then dredge it in the cornmeal mixture. Press firmly to encrust the catfish evenly on all sides. The cornmeal should fully coat the fish, creating a thick layer.
5. 5.
   Heat a large skillet over medium-high heat. Add enough oil to cover the bottom, about 1/4 inch deep. Test the oil's readiness by dropping a small pinch of cornmeal into it; it should sizzle immediately.
6. 6.
   Carefully place the catfish in the hot oil. Fry it for about 3-4 minutes on each side, or until the crust is golden brown and crisp. If the fish starts to brown too quickly, lower the heat slightly. Flip only once to maintain the crust's integrity.
7. 7.
   Once cooked, remove the fish from the skillet and drain it on paper towels to absorb excess oil. This will keep the crust crispy and not oily. Let it rest for a minute to allow the juices to redistribute.
8. 8.
   Serve immediately while warm, paired with your favorite Southern sides such as coleslaw or hush puppies for an authentic experience.