Fish Fried The Southern Way

Southern-style fried fish is more than just a dish; it's a cultural touchstone, a cherished tradition that evokes memories of family gatherings, summer picnics, and backyard barbecues. In the South, fried fish is a celebration of flavors, rooted in a rich culinary history that showcases the region's love for seafood and comfort food. One of the most beloved varieties of Southern fried fish is catfish, renowned for its tender texture and mild flavor, making it the perfect canvas for a crispy, golden crust and a burst of spices.

Discover the heart of Southern cuisine with our recipe for Fish Fried The Southern Way. This beloved classic features tender catfish marinated in buttermilk for ultimate flavor and tenderness, coated in a crispy blend of flour and cornmeal seasoned with spices. Perfect for any gathering, this dish not only delights the taste buds but also embodies the warmth of Southern hospitality. Serve it with lemon wedges and hot sauce for a memorable feast that brings family and friends together.

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Ingredients

2 lbs catfish fillets (or your preferred fish)

1 cup buttermilk

1 cup all-purpose flour

1 cup cornmeal

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil (for frying)

Lemon wedges (for serving)

Hot sauce (optional, for serving)

Instructions

Marinate the Fish: Place the catfish fillets in a shallow dish and pour the buttermilk over them. Ensure all the fillets are coated evenly. Cover and refrigerate for at least 30 minutes to allow the fish to soak up the flavors.

Prepare the Coating: In a large bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well until all dry ingredients are evenly distributed.

Heat the Oil: In a heavy-bottomed skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the heat by dropping a small amount of batter into the oil; it should sizzle immediately.

Coat the Fish: Remove the marinated fish from the refrigerator. Take each fillet and allow any excess buttermilk to drip off, then dredge it in the flour and cornmeal mixture, pressing gently to adhere the coating.

Fry the Fish: Carefully place the coated fillets into the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3-5 minutes on each side or until the fish is golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Drain and Serve: Once fried, remove the fillets from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot with lemon wedges and a splash of hot sauce if desired.

Prep Time: 40 mins | Total Time: 1 hour | Servings: 4