Southern Fish Fry

 

Southern Fish Fry is a beloved dish that hails from the American South, known for its crispy, golden-battered fish that's deeply flavorful and satisfying. This recipe combines the perfect blend of spices and techniques to create a fish fry that's crunchy on the outside and tender on the inside. Perfect for a weekend family gathering, this rustic and down-home dish pays homage to warm Southern hospitality and culinary tradition. It’s a fantastic way to bring a bit of Southern charm to your table.

A Southern Fish Fry pairs beautifully with classic sides like coleslaw, hush puppies, and cornbread. For a touch of zest, you can add a slice of lemon on the side or a dollop of tartar sauce. To make it a hearty meal, serve with a refreshing cucumber salad or some creamy macaroni and cheese. And don't forget the sweet iced tea or a cold beer to wash it all down!

Ingredients

4 catfish fillets
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Directions

1. Begin by patting the catfish fillets dry with a paper towel and then season them lightly with salt and pepper.

2. Pour the buttermilk into a shallow dish and soak the fish fillets in the buttermilk for about 10 minutes.

3. In a separate shallow bowl, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.

4. Remove each fillet from the buttermilk, allowing any excess to drip off, and then dredge the fillets in the cornmeal mixture, ensuring each piece is thoroughly coated.

5. Heat about an inch of vegetable oil in a large cast-iron skillet or deep-fryer to 350°F (175°C).

6. Carefully place the coated fish fillets into the hot oil, frying in batches to avoid overcrowding. Fry until the fillets are golden brown and crispy, about 3-4 minutes per side.

7. Use a slotted spoon or tongs to transfer the fried fish to a plate lined with paper towels to drain excess oil.

8. Serve the fish hot with lemon wedges on the side.

Variations & Tips