Louisiana Fried Catfish Lemon (Printable)
Crispy catfish coated in seasoned cornmeal served with fresh lemon wedges for a bright finish.
# What You'll Need:
→ Fish
01 - 4 catfish fillets (approximately 5 oz each)
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce (optional)
→ Breading
04 - 1 cup cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ For Frying
12 - 2 cups vegetable oil for deep frying
→ To Serve
13 - 1 lemon cut into wedges
14 - Fresh parsley chopped (optional)
# How To Make:
01 - Pat catfish fillets thoroughly dry with paper towels to ensure proper breading adhesion.
02 - Whisk together buttermilk and hot sauce in a shallow dish. Submerge catfish fillets in the mixture, turning to coat completely. Allow to marinate for 10 minutes at room temperature.
03 - Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a separate shallow dish. Mix thoroughly to distribute spices evenly.
04 - Pour vegetable oil into a large skillet or deep fryer. Heat to 350°F, maintaining consistent temperature throughout the cooking process.
05 - Remove catfish from buttermilk mixture, allowing excess liquid to drip off. Press each fillet firmly into the cornmeal breading, ensuring complete coverage on all sides.
06 - Fry fillets in batches, cooking 3 to 4 minutes per side until deep golden brown and crispy. Internal temperature should reach 145°F. Transfer to paper towels to drain excess oil.
07 - Arrange fried catfish on serving plates. Garnish with fresh lemon wedges and chopped parsley if desired. Serve while hot and crispy.
# Expert Tips:
01 -
- The cornmeal creates this incredible shatteringly crispy exterior that stays crunchy even after a squeeze of fresh lemon
- Buttermilk works its tenderizing magic, turning an inexpensive fish into something that tastes like a special occasion
02 -
- Crowding the pan drops the oil temperature fast, leading to soggy instead of crispy fish
- Letting fried fish rest directly on paper towels prevents that dreaded steam-softened bottom
03 -
- Room temperature fish fries more evenly than cold straight from the fridge
- Never cover fried fish with foil or the crunch disappears completely