How To Make Southern Soul Food Style Fried Catfish EASY!

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while providing tanginess.

cajun seasoning

🥗Healthier: homemade spice mix

💰Cheaper: generic seasoning blend

Homemade spice mix can be tailored to taste and is often cheaper.

catfish fillets

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is a leaner option, while pollock is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often cheaper.

Thaw catfish fillets using cold water or leave on the counter for a couple of hours.

Heat canola oil in a frying pan to 350 degrees.

In a bowl, combine 2 tablespoons of mustard, 2 eggs, and a little bit of Louisiana hot sauce (about 2 tablespoons).

Whisk the wet batter until it reaches a desired density.

In another bowl, mix together all-purpose flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and parsley flakes.

Combine the seasonings from the bowl into the bag with the flour and cornmeal mixture.

Take some of the remaining seasoning and mix it into the wet batter.

Pat the catfish fillets dry with paper towels.

Dip each catfish fillet into the wet batter, allowing excess to drip off.

Coat the fillet in the seasoned cornmeal and flour mixture, pressing gently to adhere.

Carefully place the coated fillets into the hot oil, frying in batches to avoid overcrowding.

Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Remove fillets and drain on paper towels to absorb excess oil.

Serve hot with lemon wedges, hot sauce, and a sprinkle of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens