- Prepare the Catfish:
- Rinse the catfish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and black pepper.
- Mix the Coating:
- In a shallow dish or bowl, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper (if using), and a pinch of salt and black pepper. Mix well to combine.
- Coat the Catfish:
- Dredge each catfish fillet in the cornmeal mixture, pressing gently to adhere the coating to the fish. Shake off any excess coating and place the coated fillets on a plate.
- Heat the Oil:
- In a large skillet or frying pan, heat enough vegetable oil to cover the bottom of the pan to about 1/4 inch depth over medium-high heat. Heat the oil until it reaches 350°F to 375°F (175°C to 190°C).
- Fry the Catfish:
- Carefully place the coated catfish fillets into the hot oil, making sure not to overcrowd the pan. Fry the fillets for 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to gently flip the fillets halfway through cooking.
- Drain and Serve:
- Once the catfish fillets are cooked and crispy, use a slotted spoon or spatula to transfer them to a plate lined with paper towels to drain any excess oil.
- Serve the Southern Fried Catfish hot, garnished with lemon wedges and accompanied by tartar sauce for dipping, if desired.
Enjoy your delicious Southern Fried Catfish as a classic Southern dish that’s perfect for a comforting meal. Serve it alongside your favorite side dishes like coleslaw, hush puppies, or macaroni and cheese for a complete meal. Adjust the seasoning and spices according to your taste preferences.