Step 1: Prepare the Catfish
- Marinate the Catfish: Place the catfish fillets in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 1 hour (or up to 8 hours) to marinate. This will help tenderize the fish and add flavor.
Step 2: Prepare the Coating
- Mix Dry Ingredients: In a large shallow dish or a resealable plastic bag, combine the cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper.
Step 3: Coat the Catfish
- Remove from Buttermilk: Take the catfish fillets out of the buttermilk, letting the excess drip off.
- Coat the Fillets: Dredge each fillet in the cornmeal mixture, ensuring they are evenly coated. Press the coating onto the fish to make sure it sticks well.
Step 4: Fry the Catfish
- Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to check the temperature.
- Fry the Fillets: Carefully add the coated catfish fillets to the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for about 3-4 minutes per side, or until the fish is golden brown and crispy. The internal temperature should reach 145°F (63°C).
- Drain the Fillets: Use a slotted spoon or tongs to remove the catfish from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 5: Prepare the Tartar Sauce (Optional)
- Mix Ingredients: In a small bowl, combine the mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, chopped capers, and a pinch of salt and pepper. Mix well until smooth.
Step 6: Serve
- Plate the Catfish: Serve the fried catfish fillets hot, garnished with lemon wedges and fresh herbs if desired.
- Add Sides: Fried catfish pairs well with coleslaw, hush puppies, french fries, or a simple green salad.
- Optional Sauce: Serve with homemade tartar sauce on the side for dipping.
Tips for Perfect Fried Catfish
- Oil Temperature: Make sure the oil is at the correct temperature before adding the fish. Too hot, and the coating will burn; too cool, and the fish will absorb too much oil and become greasy.
- Marination: Marinating the fish in buttermilk not only adds flavor but also helps the coating adhere better.
- Even Coating: Press the cornmeal mixture onto the fillets to ensure an even, well-adhered coating.
- Frying in Batches: Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy fish.
Final Thoughts
Fried catfish is a delicious and comforting dish that’s perfect for any occasion. With its crispy exterior and tender, flavorful interior, it’s sure to be a hit with family and friends. Serve it with your favorite sides and sauces for a complete Southern meal. Enjoy your homemade fried catfish!