If you’re a seafood lover, then you’ll definitely want to try this mouth-watering Louisiana Fried Catfish recipe from LouisianaCookin. This southern classic is a delicious blend of crispy, golden-brown catfish fillets coated in a flavorful cornmeal mixture. With just the right amount of seasoning and crunch, it’s no wonder why this dish has become one of the most sought-after meals across the country. So grab your apron and let’s get cooking because your taste buds won’t regret it.
If you’re looking to fry up some delicious catfish, there are a few things you should keep in mind. First, when it comes to choosing your catfish, make sure to select ones that are fresh and of a good size. You’ll also want to give them a good rinse before cooking. As for the batter, there are many different recipes out there but it’s recommended that you use a simple cornmeal batter. Once you have your catfish coated, carefully lower them into hot oil that’s been preheated to 350 degrees Fahrenheit. Fry them for about 3-4 minutes per side or until they’re golden brown and cooked through. Finally, be sure to serve your fried catfish with some tasty sides like hush puppies, coleslaw, and french fries.
Ingredients
- 6 (6-ounce) catfish fillets
- 2 cups of whole buttermilk
- ¼ cup of hot sauce
- Vegetable oil, for frying
- 3 cups plain stone-ground yellow cornmeal
- 1 tablespoon Creole seasoning
- Lemon wedges, to serve
- Kosher Salt, for garnish
Directions
- In order to start this wonderful recipe, you’ll first want to pour your whole buttermilk into a large bowl with your preferred hot sauce. Use a whisk to mix the buttermilk with your hot cause and then add in your six catfish filets to fully coat them. Cover this bowl and refrigerate it for at least 1 hour and at most overnight. You would want to marinate the catfish overnight if you would want the liquid to penetrate the entire piece of fish and infuse flavor evenly throughout the catfish. It makes for a richer final result.
- After marinating, you’ll take a large Dutch oven and pour enough vegetable oil in it so that you have a depth of about 3 inches. Heat this Dutch oven over medium heat until you can insert a deep-fry thermometer into it and register a reading of 350°F.
- Take a shallow dish and whisk together your plain stone-ground yellow cornmeal and your Creole seasoning. Remove the catfish from the bowl, allowing the excess to drip off, and discard the remaining marinade after all six filets are removed.
- Dredge your catfish in your cornmeal mixture and make sure to lightly shake off any excess. You’ll then work in batches to fry your catfish for 3-4 minutes until they are golden brown while turning occasionally. This process should take approximately 3-4 minutes.
- After removing a fried catfish filet from the oil, you’ll dry it on folded paper towels.
- Serve with lemon wedges and garnish with salt, if you’d like. Enjoy!
Popular Side Dishes for Fried Catfish:
There are many popular side dishes that can be served with fried catfish. Some of the most common include hush puppies, coleslaw, potato salad, and green beans.
- Hush puppies are a southern staple that’s usually made from cornmeal batter and deep fried. They are a perfect side for fried catfish as they soak up any excess grease.
- Coleslaw is another popular side dish that is often served with fried foods. It is a simple salad made of shredded cabbage and carrots, dressed in a vinegar-based dressing. The acidity of the dressing helps to cut through the richness of the fried catfish.
- Potato salad is another common side dish in the south. It is usually made with mayonnaise, eggs, celery, and mustard. The potatoes can be either boiled or mashed, depending on your preference.
- Smothered green beans are also a common side dish in Louisiana. They are typically cooked with bacon and onions, and seasoned with garlic, salt, and pepper.
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