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Southern Fried Catfish
Cornmeal-crusted Southern fried catfish with hot sauce and tartar sauce — a Mississippi classic. Pressing the cornmeal coating firmly onto the fish rather than just dredging it keeps the crust attached once it hits the hot oil.
Ingredients
Instructions
Soak catfish in buttermilk 30 minutes.
Mix cornmeal, flour and all spices.
Remove fish from buttermilk, coat in cornmeal mixture pressing firmly.
Heat oil to 180C.
Fry fish 4 minutes each side until golden and crispy.
Drain on paper towel.
Season with salt immediately.
Serve with hot sauce, tartar sauce and hush puppies.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
