Classic Fried Catfish

Fried Catfish Recipe with Cornmeal and Spices - USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 5-6 minutes | Servings: 4

Introduction

Classic Fried Catfish is a beloved Southern dish that is crispy on the outside and tender on the inside. This recipe is a favorite for those who enjoy the flavors of cornmeal and cayenne pepper.

History

Fried catfish has been a staple in Southern cuisine for generations. The dish originated in the Mississippi Delta region and quickly spread throughout the South. It is often served with hush puppies, coleslaw, and tartar sauce.

Ingredients

0.75 cup yellow cornmeal
0.25 cup all-purpose flour
2 tsp salt
1 tsp cayenne pepper
0.25 tsp garlic powder
4 U.S. Farm-Raised catfish fillets
vegetable oil
For garnish: Sliced tomato and parsley sprigs

How to prepare

1. In a bowl, combine cornmeal, flour, salt, cayenne pepper, and garlic powder. Coat the farm-raised Catfish with the mixture, shaking off any excess.
2. Fill a deep pot or a 12-inch skillet halfway with vegetable oil. Heat the oil to 350°F (177°C). Add the Catfish in a single layer and fry until golden brown, approximately 5-6 minutes, depending on the size. Remove the Catfish from the oil and drain on paper towels.

Variations

Use different spices such as paprika or Old Bay seasoning for a different flavor profile.
Substitute the catfish with other types of fish such as tilapia or cod.

Cooking Tips & Tricks

Make sure to coat the catfish fillets evenly with the cornmeal mixture to ensure a crispy crust.

- Use a deep pot or skillet to fry the catfish to prevent splattering.

- Drain the fried catfish on paper towels to remove excess oil.

Serving Suggestions

Classic Fried Catfish is best served with hush puppies, coleslaw, and tartar sauce.

Cooking Techniques

Frying

Ingredient Substitutions

Use gluten-free flour and cornmeal for a gluten-free version.

- Substitute the catfish with other types of fish such as trout or perch.

Make Ahead Tips

You can coat the catfish fillets with the cornmeal mixture ahead of time and refrigerate until ready to fry.

Presentation Ideas

Serve the Classic Fried Catfish on a platter garnished with sliced parsley sprigs.

Pairing Recommendations

Classic Fried Catfish pairs well with Southern sides such as macaroni and cheese, collard greens, and cornbread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Classic Fried Catfish contains approximately 350 calories.

Carbohydrates

Each serving of Classic Fried Catfish contains approximately 20 grams of carbohydrates.

Fats

Each serving of Classic Fried Catfish contains approximately 15 grams of fats.

Proteins

Each serving of Classic Fried Catfish contains approximately 25 grams of proteins.

Vitamins and minerals

Classic Fried Catfish is a good source of vitamin B12, selenium, and phosphorus.

Alergens

This recipe contains fish and wheat allergens.

Summary

Classic Fried Catfish is a high-protein dish that is rich in vitamins and minerals. However, it is also high in fats and carbohydrates.

Summary

Classic Fried Catfish is a delicious and crispy dish that is perfect for a Southern-inspired meal. Enjoy the flavors of cornmeal and cayenne pepper in every bite!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a hot summer day, much like today, when I stumbled upon it in an old cookbook tucked away in the back of my grandmother's kitchen. The pages were yellowed with age and the binding was worn, but the recipe for Classic Fried Catfish caught my eye.

I remember my grandmother telling me stories about how she learned to cook from her own grandmother, who passed down recipes from generation to generation. She always said that cooking was a way to connect with our past and honor our heritage. And so, when I found this recipe for Classic Fried Catfish, I knew I had to learn how to make it.

I spent hours in the kitchen that day, carefully following each step of the recipe. I seasoned the catfish with salt, pepper, and a dash of paprika, then dredged it in a mixture of cornmeal and flour. I heated up a cast-iron skillet with oil until it was sizzling hot, then carefully placed the catfish fillets into the pan.

As the catfish sizzled and cooked, a delicious aroma filled the kitchen. The crispy breading turned a golden brown, and I knew it was time to flip the fish. I gently turned them over with a spatula, being careful not to break the crust. After a few more minutes of cooking, the catfish was done.

I plated the catfish with a side of hush puppies and coleslaw, just like my grandmother used to do. I took a bite and closed my eyes, savoring the flavors of my childhood. The catfish was tender and flaky, with a crunchy breading that was perfectly seasoned. It was a dish that spoke to my roots and reminded me of the strong women who came before me.

Since that day, Classic Fried Catfish has become a staple in my kitchen. I make it for family gatherings, dinner parties, and even just for myself on a quiet evening. The recipe has been passed down through the generations, just like my grandmother's recipes were passed down to me.

I often think about the hands that wrote down this recipe so many years ago. The cook who took the time to perfect it, to make it their own. I feel a deep connection to that unknown person, a sense of gratitude for the gift they left behind.

Cooking has always been a way for me to connect with my past, to honor my ancestors and keep their memories alive. And so, every time I make Classic Fried Catfish, I do so with a sense of pride and reverence. I know that this recipe is more than just a dish - it is a link to my heritage, a reminder of where I come from.

And so, as I sit down to enjoy my meal, I say a silent thank you to the person who first shared this recipe with the world. I may never know who they were, but their legacy lives on in my kitchen, in the dishes I cook and the memories I create. And for that, I am forever grateful.