Extra Crispy Fried Catfish

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Welcome back to the kitchen, friends! Today, I’m sharing a recipe that holds a special place in my heart: Extra Crispy Fried Catfish. This dish reminds me of summers spent in the South with my grandparents. Every Sunday after church, we’d gather on their porch, the air filled with the aroma of catfish frying and the sound of family laughter. Those afternoons were filled with stories, love, and, of course, delicious food.

This recipe for Extra Crispy Fried Catfish brings back those cherished memories. The catfish is marinated in a flavorful buttermilk mixture, which tenderizes the fish and infuses it with ranch seasoning, garlic, and a hint of spice from Louisiana hot sauce. The key to achieving that perfect crunch lies in the cornmeal and flour dredge, seasoned just right with paprika and white pepper.

For a delightful twist, this recipe pairs the catfish with hush puppies. These golden-brown morsels are a delightful mix of cornmeal, minced onion, and a touch of sweetness from sugar, with canned corn adding a bit of texture. They’re fried to perfection alongside the catfish, creating a harmony of flavors and textures that’s simply irresistible.

While I love the classic approach, there are a few variations you might find appealing. For a slightly different flavor profile, try adding a teaspoon of Cajun seasoning to the flour dredge. If you’re a fan of heat, increase the amount of hot sauce or even add a pinch of cayenne pepper to the marinade. For a lighter alternative, consider air frying the catfish and hush puppies; you’ll still get that satisfying crunch with less oil.

I find that this dish is best served with traditional Southern sides like coleslaw, collard greens, and creamy mac and cheese. Don’t forget to have some tartar sauce and extra hot sauce on hand for those who like an extra kick. Whether you’re making this for a family gathering or a simple dinner, Extra Crispy Fried Catfish is sure to become a favorite. Happy cooking!

How to Make Extra Crispy Fried Catfish

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Ingredients

• 1 cup buttermilk
• 1 teaspoon smoked paprika
• 1 cup yellow cornmeal
• 1 quart peanut oil (or vegetable/canola oil)
• 1/2 teaspoon ground white pepper
• 1 teaspoon Louisiana hot sauce
• 1 tablespoon dried minced onion
• 2 teaspoons kosher salt
• 1 large egg, lightly beaten
• 1/4 teaspoon ground white pepper
• 1 teaspoon dried minced onion
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1 1/2 lbs catfish fillets
• 1 cup yellow cornmeal
• 1 teaspoon garlic powder
• 1 1/2 teaspoons granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground white pepper
• 2 tablespoons ranch seasoning
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 (8.75 oz) can whole kernel corn, drained

Directions

1. In a large bowl, combine the catfish fillets, buttermilk, ranch seasoning, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon ground white pepper, smoked paprika, and Louisiana hot sauce. Cover the bowl and refrigerate the mixture for at least an hour.
2. In a shallow dish, blend the cornmeal, all-purpose flour, 1 1/2 teaspoons kosher salt, dried minced onion, 1 teaspoon garlic powder, 1/2 teaspoon ground white pepper, and smoked paprika thoroughly.
3. For the hush puppy batter, mix the cornmeal, all-purpose flour, 1 tablespoon dried minced onion, 2 teaspoons kosher salt, granulated sugar, 1/4 teaspoon ground white pepper, baking powder, and baking soda in a large bowl. Whisk until the dry ingredients are well combined.
4. Add the egg, buttermilk, and Louisiana hot sauce to the dry ingredients and stir until just mixed. Fold in the drained corn kernels.
5. In a large, heavy-bottomed pot, heat the peanut oil over medium-high heat until it reaches 350°F.
6. Drop spoonfuls of the hush puppy batter into the hot oil. Fry them until they are golden brown, which should take about 1-2 minutes per side. Use a slotted spoon to remove them from the oil and drain them on paper towels.
7. Dredge the marinated catfish fillets in the cornmeal mixture, shaking off any excess. Fry the fillets in the hot oil until they turn golden and crispy, approximately 4-5 minutes. Transfer them to a wire rack to drain.
8. Serve the warm catfish with the hush puppies. Pair them with sides like coleslaw, collard greens, and mac and cheese. Offer tartar sauce and additional hot sauce if desired.

FAQs:

How do I know when the oil is hot enough for frying?

To ensure your oil is hot enough for frying, use a deep-fry thermometer to check if it has reached 350°F. You can also test by dropping a small piece of batter into the oil; it should sizzle and turn golden brown quickly.

Can I use a different type of fish for this recipe?

Yes, you can substitute catfish with other white fish like tilapia, cod, or haddock. The cooking time may vary slightly depending on the thickness of the fillets.

What is the purpose of marinating the catfish?

Marinating the catfish in buttermilk and seasonings helps tenderize the fish and infuses it with flavor, resulting in a more flavorful and juicy final dish.

Can I bake the catfish instead of frying it?

Yes, you can bake the catfish for a healthier option. Preheat your oven to 400°F, place the breaded fillets on a baking sheet, and bake for 15-20 minutes or until golden and crispy.

How can I make the hush puppies lighter and fluffier?

To make lighter and fluffier hush puppies, ensure not to overmix the batter. Overmixing can lead to denser hush puppies. Mixing until just combined will give the best texture.

Is there a substitute for buttermilk in the recipe?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for a few minutes before using it in the recipe.

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Extra Crispy Fried Catfish

Make Extra Crispy Fried Catfish at home! Marinated catfish fillets fried to a golden crunch. Perfect for family dinners. Get the recipe now!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 1 1/2 lbs fresh catfish fillets
• 1 cup whole buttermilk
• 2 tablespoons ranch seasoning
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon ground white pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon Louisiana hot sauce
• 1 quart peanut oil for frying- vegetable, canola oil as alternate
• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon kosher salt
• 1 teaspoon dried minced onion
• 1 teaspoon garlic powder
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon smoked paprika
• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon dried minced onion
• 2 teaspoons kosher salt
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon ground white pepper
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg lightly beaten
• 1 cup whole buttermilk
• 1/2 teaspoon Louisiana hot sauce
• 1 8.75oz canned whole kernel corn, drained

Instructions

 

• Marinate the catfish: Mix catfish fillets, buttermilk, ranch seasoning, salt, garlic powder, white pepper, paprika, and hot sauce in a large bowl. Cover and refrigerate for at least an hour.
• Prepare the flour dredge: Combine cornmeal, flour, salt, minced onion, garlic powder, white pepper, and paprika in a shallow plate. Mix well.
• Mix dry ingredients: In a large bowl, combine cornmeal, flour, minced onion, salt, sugar, white pepper, baking powder, and baking soda. Whisk until combined.
• Add wet ingredients: Mix in egg, buttermilk, and hot sauce until just combined. Fold in the corn.
• Heat the oil: In a large heavy-bottomed pot, heat oil over medium-high heat to 350°F.
• Fry the hush puppies: Drop spoonfuls of batter into hot oil. Fry until golden brown, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels.
• Fry the catfish: Dredge marinated fillets in the cornmeal mixture, shaking off excess. Fry in hot oil until golden and crispy, about 4-5 minutes. Drain on a wire rack.
• Serve warm catfish with hush puppies, coleslaw, collard greens, and mac and cheese. Add tartar sauce and hot sauce if desired.

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Keyword catfish

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