Wednesday, May 29, 2024
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Fish Fried The Southern Way

Southern Fried Cat Fish – The classic Southern Fried Catfish dipped in buttermilk and breaded in spiced cornmeal and deep-fried to perfection.

The fried catfish evokes thoughts of goodness to lick your fingers and crunch in every bite. When I bought these fish fillets at the market, my intention was to bake them with garlic and salt. But I couldn’t stop thinking about fried fish, fish cubes with hush puppies dipped in tartar sauce… that did it for me… sometimes nothing can satisfy that desire except the real thing.

The baked version has been put aside, for another day and another time. I’m so sorry, my healthy eyes.

Although not the healthiest option, fried fish adds great flavor and wonderful freshness to any fish. When it’s done right, it can’t be beaten. This “Southern Fried Cat Fish” is one of my favorite ways to fry fish.

I remember living next door to a local seafood restaurant and trying to order everything, especially fried fish. Yes! I ate the whole menu, from the fried fish to the squid.

Unfortunately, those days are over. Now, I have to balance my meals. I’m not a young girl anymore. But I have to indulge myself from time to time. It’s pretty hard for me to completely give up a meal that I really enjoy.

This recipe is made with very few ingredients; catfish fillets are dipped in buttermilk and covered with seasoned cornmeal – with granulated garlic, onion powder, cracked pepper, cayenne pepper and salt.

Ingredients

5 pieces of white fish cut into long lengths
Enough vegetable oil to completely cover the fish
1/2 cup yellow cornmeal
1 Tbs of salt
1 teaspoon garlic powder
1 teaspoon of onion powder
1 teaspoon of paprika
1/2 teaspoon black pepper

Instructions

Make sure the fish is slightly moist/moist before seasoning. Rinse it under water and shake off excess water.

Sprinkle seasoning (salt, garlic powder, onion powder, paprika and pepper) on both sides of the fish and rub well.
Place fish in a bag or large bowl of cornmeal and mix until completely covered, then set aside for 15 to 20 minutes while the oil preheats.
Preheat the oil, just enough to cover the fish, in a large skillet at 375 degrees.
Once the oil reaches 375 degrees, add the fish to the hot oil. All you need to do is fry the fish high and fast. High and fast is what gives you a crispy and juicy fried fish.
Fry the fish for 2 1/2 to 3 minutes at 375 degrees. If you are frying thin pieces of fish, fry them a little longer than 2 minutes for thicker pieces, let them stand for 3 to 3-1/2 minutes.
Once the fish is ready, sit it on a paper towel plate to drain the excess oil.
Serve with tartar sauce and grits, if desired.