Breading Catfiish Fillets

catfish fillets

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is often less expensive and widely available.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides similar tanginess with fewer calories.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but may be more expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may cost more.

Rinse catfish fillets under cold water and pat dry with paper towels.

Soak the fillets in buttermilk for at least 30 minutes to tenderize.

Combine cornmeal, flour, salt, black pepper, cayenne pepper, and paprika in a shallow dish.

Remove fillets from buttermilk, allowing excess to drip off.

Dredge each fillet in the cornmeal mixture, coating evenly.

Heat oil in a large skillet over medium-high heat until shimmering.

Carefully place coated fillets into the hot oil, frying in batches if necessary.

Cook until golden brown, about 3-4 minutes per side.

Transfer cooked fillets to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges and a sprinkle of parsley.

Add hot sauce on the side for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens