Ingredients for Big John's Southern Fried Catfish
- Catfish Fillets
- Yellow Cornmeal
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- 2 cups all-purpose flour
- Vegetable Oil
- 1 teaspoon salt
- Sugar
- 1 tablespoon paprika
- Turmeric
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- Cornstarch
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How to Make Big John's Southern Fried Catfish
- Pat catfish fillets dry with paper towels to remove excess moisture.
- In a shallow dish, whisk together the dry ingredients (except flour): 1/2 cup all-purpose flour, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional).
- Pour 1 cup buttermilk into a separate shallow dish. Dip each catfish fillet in the buttermilk, allowing excess to drip off. Dredge in 1 cup all-purpose flour, ensuring it's fully coated.
- Dip the floured fillets back into the buttermilk, then coat thoroughly with the cornmeal mixture.
- Heat 1/2 inch of vegetable oil in a large heavy skillet over medium-high heat. The oil is ready when a pinch of cornmeal sizzles immediately.
- Carefully place the catfish fillets in the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, or until golden brown and the fish flakes easily with a fork. Adjust cooking time depending on the thickness of the fillets.
- Remove the catfish from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite Southern sides like coleslaw, hushpuppies, or fries.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
11g
Fat
22g
Carbs
8g
