1. Prepare the Catfish:
- Rinse the catfish fillets under cold water and pat them dry with paper towels.
- Optionally, marinate the catfish in buttermilk and a splash of hot sauce for at least 15-20 minutes to tenderize and flavor the fish.
2. Prepare the Dredging Mixture:
- In a shallow dish, mix together cornmeal, flour, Cajun seasoning (if using), salt, and pepper. Adjust seasoning to taste.
3. Dredge the Catfish:
- Heat vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F (175°C).
- Dredge each catfish fillet in the cornmeal mixture, ensuring it’s evenly coated. Press gently to adhere the coating to the fish.
4. Fry the Catfish:
- Carefully place the coated catfish fillets into the hot oil, a few at a time, depending on the size of your skillet. Avoid overcrowding to ensure even cooking.
- Fry each side for about 3-4 minutes or until golden brown and crispy. Use tongs to carefully flip the fillets halfway through cooking.
5. Drain and Serve:
- Once cooked, remove the fried catfish fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with lemon wedges and tartar sauce on the side, if desired. The crispy catfish pairs well with coleslaw, hush puppies, or your favorite Southern sides.
Tips for Success:
- Ensure the oil is hot but not smoking before adding the catfish to achieve a crispy exterior.
- Use a thermometer to monitor the oil temperature for consistent frying.
- Adjust the seasoning of the dredging mixture to suit your taste preferences.
- Serve immediately to enjoy the crispy texture of the fried catfish.
Southern-style fried catfish is a comforting and flavorful dish that brings the taste of the South to your table. Enjoy your homemade creation!