Fried Catfish

 Here’s a classic, crispy Fried Catfish recipe that’s Southern-style, golden, and delicious. I’ll give you a step-by-step guide.

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Ingredients (serves 4)

• 4 catfish fillets (about 6 oz each)
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste
• 1 cup buttermilk (or regular milk with 1 tsp lemon juice)
• Vegetable oil or peanut oil for frying
• Lemon wedges for serving

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Instructions

1. Prep the fish:
   Pat the catfish fillets dry with paper towels. This helps the coating stick and keeps the oil from splattering.
2. Make the coating:
   In a shallow bowl or plate, combine cornmeal, flour, paprika, cayenne (if using), garlic powder, onion powder, salt, and black pepper. Mix well.
3. Dip the fish:
   Pour the buttermilk into another shallow bowl. Dip each fillet in the buttermilk, coating both sides, then dredge it in the cornmeal mixture, pressing lightly so it sticks.
4. Heat the oil:
   In a large skillet or frying pan, pour oil to a depth of about ½ inch. Heat over medium-high heat until hot but not smoking (about 350°F / 175°C).
5. Fry the catfish:
   Carefully place fillets in the hot oil. Fry for 3–5 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork.
6. Drain and serve:
   Remove the fish and place on a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges, tartar sauce, or your favorite sides (coleslaw, hush puppies, or fries are classic!).

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💡 Tips for extra crispiness:

• Don’t overcrowd the pan—fry in batches if needed.
• For a spicier kick, add a pinch of cayenne to the flour/cornmeal mix.
• Let the fish rest for a minute after dredging to help the coating stick better.