Introduction:
Southern Fried Catfish is a quintessential dish of Southern cuisine, known for its crispy coating and tender, flaky fish inside. It’s simple to make, yet rich in flavor and texture. The CYSSERO method elevates this classic with a seasoned flour mixture that results in an extra crispy crust. Whether you’re cooking for a crowd or just craving a home-cooked meal, this dish will bring a little taste of the South to your table.
Ingredients:
4 catfish fillets (fresh or thawed)
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
1/2 teaspoon dried thyme or oregano
1/2 cup buttermilk (or regular milk)
1 large egg
Vegetable oil for frying (canola or peanut oil works best)
Lemon wedges (for serving)
Instructions:
Prepare the Breading:
In a shallow bowl or plate, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), thyme, salt, and black pepper. Stir to combine thoroughly.
Dredge the Fish:
In a separate bowl, whisk together the buttermilk and egg until smooth. Dip each catfish fillet first into the buttermilk mixture, ensuring it’s evenly coated, and then dredge it in the seasoned flour mixture, pressing gently to ensure the coating sticks. Repeat for each fillet.
Heat the Oil:
In a large skillet or deep fryer, heat 2-3 inches of oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a pinch of the breading into the oil—if it sizzles immediately, it’s ready.
Fry the Catfish:
Carefully place the breaded catfish fillets into the hot oil. Fry the fish in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side, or until the catfish is golden brown and the internal temperature reaches 145°F (63°C).
Drain and Serve:
Remove the fried catfish from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges for an extra burst of flavor.
Enjoy!
Serve with your favorite Southern sides like coleslaw, fries, or cornbread. Enjoy the crispy, tender goodness of Southern Fried Catfish!
Description:
Southern Fried Catfish – CYSSERO brings together a crunchy, golden crust and a moist, flavorful interior with a signature blend of spices. The CYSSERO method ensures the catfish fillets remain crispy without being greasy. This dish offers the perfect combination of seasonings and texture, ideal for a family dinner or as part of a larger Southern feast.
Tips:
For Extra Crispiness: Double dredge the fillets by dipping them back into the buttermilk and then coating them again with the flour mixture. This creates an extra thick, crispy crust.
Don’t Overcrowd the Pan: Fry the fillets in batches to maintain the oil temperature and prevent sogginess.
Use a Deep Fryer: If you have one, a deep fryer can make frying the fish even easier and more consistent.
Serve Immediately: For the best flavor and texture, serve the fried catfish right after cooking while it’s still hot and crispy.
Variations:
Spicy Catfish: Add more cayenne pepper or a dash of hot sauce to the buttermilk mixture for a spicier kick.
Oven-Baked Catfish: If you prefer a healthier version, bake the breaded catfish in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Herb-Infused Catfish: Add fresh or dried herbs such as parsley or dill to the breading for an added layer of flavor.
Corrections:
Oil Temperature: Ensure the oil is at the right temperature (350°F or 175°C) before frying. If the oil is too cold, the breading will absorb excess oil and become soggy.
Not Overcooking: Don’t cook the catfish for too long. It’s best to check the fillets’ internal temperature using a thermometer to avoid overcooking and drying them out.
Enjoy!
Take a bite and savor the crunchy, flavorful experience of Southern Fried Catfish, made even better with CYSSERO’s secret crispy coating. Enjoy with your favorite sides and share this Southern classic with friends and family!