Louisiana Fried Catfish Lemon (Printable)

Southern-style catfish coated in cornmeal and spices, served with fresh lemon wedges for a zesty touch.

# What You Need:

→ Fish

01 - 4 catfish fillets (about 5 oz each)
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce (optional)

→ Breading

04 - 1 cup cornmeal
05 - ½ cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - ½ teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ For Frying

12 - 2 cups vegetable oil (for frying)

→ To Serve

13 - 1 lemon, cut into wedges
14 - Fresh parsley, chopped (optional)

# Steps:

01 - Pat catfish fillets dry with paper towels to remove excess moisture.
02 - In a shallow dish, combine buttermilk and hot sauce. Add catfish fillets, turning to coat evenly. Let marinate for 10 minutes.
03 - In a separate shallow dish, whisk together cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well blended.
04 - Pour vegetable oil into a large skillet or deep fryer. Heat to 350°F, maintaining temperature throughout frying.
05 - Remove catfish from buttermilk mixture, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing firmly to ensure even coating.
06 - Fry fillets in batches, cooking 3 to 4 minutes per side until golden brown and fish flakes easily with a fork. Transfer to paper towels to drain excess oil.
07 - Arrange fried catfish on a serving platter. Garnish with fresh lemon wedges and chopped parsley. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The cornmeal crust creates that perfect shatter when you bite into it, just like the roadside stands do it
  • Buttermilk keeps the fish incredibly tender while the seasoning blend gives it that authentic Louisiana kick
02 -
  • If your oil isnt hot enough, the fish will soak up grease and turn soggy instead of crispy
  • Dont pat the coating off after dredging, you want that extra cornmeal clinging to the fish
03 -
  • Double dipping the fish in buttermilk and coating again creates an extra thick crust that stays crispy longer
  • Lay the fried fish on a wire rack instead of paper towels to keep the bottom from getting soggy

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