Description
A quick and crispy Southern-style fried catfish recipe featuring a tangy mustard and cornmeal coating. This easy weeknight dinner is ready in under 30 minutes and delivers a perfect balance of crunch and flavor.
Ingredients
Scale
- 1.5 lbs fresh catfish fillets
- 1 cup buttermilk
- 1 large egg (for buttermilk soak)
- Pinch of salt (for buttermilk soak)
- 1 cup medium-grind yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs (for egg wash)
- 1 tbsp water
- 2 tbsp yellow mustard
- Vegetable oil or canola oil (for frying)
Instructions
- Rinse catfish fillets under cold water and pat them completely dry with paper towels. Cut larger fillets in half if needed.
- In a bowl, mix buttermilk, one egg, and a pinch of salt. Place catfish in the mixture and let it soak for 15-20 minutes to tenderize.
- In a shallow dish, combine cornmeal, flour, cayenne pepper, garlic powder, onion powder, thyme, salt, and pepper. Whisk until well blended.
- In another shallow dish, beat two eggs with a tablespoon of water and a spoonful of yellow mustard. Whisk until smooth.
- Set up a breading station with three dishes: one with the dry mix, one with the egg wash, and a third with more dry mix for double coating.
- Remove a fillet from the buttermilk, dip it into the egg wash, letting excess drip off, then press firmly into the dry mix. Flip and coat the other side.
- For extra crunch, dip the coated fish back into the egg wash and then into the dry mix again. Press gently to ensure it sticks.
- Pour vegetable oil into a cast-iron skillet and heat over medium-high heat to 350°F (175°C).
- Carefully place fillets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and crispy.
- Remove fish from oil and place on a wire rack to drain. Serve immediately while hot.
Notes
Ensure the fish is patted dry before breading to prevent oil splatter and help the coating stick. Do not overcrowd the pan to maintain oil temperature. Catfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. For a gluten-free option, substitute all-purpose flour with almond flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
Keywords: Southern fried catfish, mustard fried fish, weeknight dinner, easy fish recipe, cast iron skillet, crispy catfish, quick seafood