Catfish is a good source of protein, omega-3 fatty acids, and other essential nutrients. When it is prepared using the traditional Southern fried method, the texture becomes crispy on the outside and tender on the inside, making it a delicious and satisfying meal.
However, it is important to note that Southern fried catfish is typically high in calories and fat due to the breading and frying process. Therefore, it should be consumed in moderation as part of a balanced diet.
If you are looking for a healthier way to enjoy catfish, consider baking or grilling it instead of frying. This will help reduce the amount of added fat and calories while still allowing you to enjoy the many nutritional benefits of this tasty fish.
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Southern Fried Catfish
- Deep Fryer or Heavy Skillet You can either use a deep fryer or a heavy skillet to fry the catfish. If using a skillet, make sure it is large and deep enough to hold the oil without overflowing while frying.
- Cooking thermometer It's important to monitor the temperature of the oil while frying, so a cooking thermometer is a must-have tool. The ideal frying temperature for catfish is between 350-375°F.
- Tongs or Slotted Spoon You'll need tongs or a slotted spoon to turn the catfish over while frying, and to remove it from the hot oil when done.
- Paper Towels Place a few paper towels on a plate to absorb excess oil from the fried catfish.
- Breading Ingredients You will need flour, cornmeal, salt, pepper, and any other desired seasonings to make the breading mixture.
- Egg Wash To help the breading adhere to the catfish, you'll need an egg wash made with beaten eggs and a little bit of milk.
- Catfish Fillets And of course, you'll need fresh catfish fillets, which you can usually find at your local grocery store or fish market.
- ½ cup buttermilk
- ½ cup water
- pound salt and pepper, to taste
- 1 ½ cups fine cornmeal
- ½ cup all-purpose flour
- 1 tbsp seafood seasoning, such as Old Bay™
- 1 quart vegetable oil for deep frying
- Step 1Blend buttermilk, water, salt, and pepper in a little bowl. Empty blend into a level container sufficiently huge to hold filets. Organize filets in a solitary layer in the skillet, going to cover each side. Put away to marinate.
- Step 2Consolidate cornmeal, flour, and fish preparing in a 2-gallon resealable plastic pack. Add filets to the sack, a couple at a time, and tumble delicately until equally covered.
- Step 3Heat oil in a deep fryer to 365 degrees F (185 degrees C).
- Step 4Sear filets in hot oil until fresh and brilliant brown, around 3 minutes. Work in clusters to abstain from congestion, so filets have space to appropriately brown. Channel on paper towels.
Editor's NoteThe nourishing investigation for this recipe mirrors an expected 10% of the oil for searing as well as everything of the covering and breading. In this way, the qualities addressed may not be exact.