Southern Fried Catfish

Recipe View 5 mins Gather all your ingredients and prepare your work station. (5 minutes)

Recipe View 2 mins In a shallow dish, whisk together the buttermilk, ice water, salt, and pepper. The ice water helps keep the fish moist during frying. (2 minutes)

Recipe View 30 mins Place the catfish strips in the buttermilk mixture, ensuring each piece is fully coated. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This tenderizes the fish and infuses it with flavor. (15-30 minutes)

Recipe View 2 mins In a large resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. This creates the perfect crispy coating. (2 minutes)

Recipe View 5 mins Remove the catfish from the buttermilk marinade, allowing excess to drip off. Place a few strips at a time into the bag with the cornmeal mixture. Seal the bag and gently shake to coat each piece thoroughly. (5 minutes)

Recipe View 10 mins Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 365°F (185°C). Use a thermometer to ensure accurate temperature. (10 minutes)

Recipe View 9 mins Carefully add the coated catfish strips to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and cooked through. The fish should float to the surface when done. (6-9 minutes per batch)

Recipe View 2 mins Remove the fried catfish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. This helps maintain the crispiness. (2 minutes per batch)

Recipe View 2 mins Serve immediately and enjoy the crispy, flavorful Southern Fried Catfish! Pairs perfectly with your favorite Southern sides. (2 minutes)