Alabama Fried Catfish
Whole or fillet catfish coated in seasoned cornmeal and fried crisp, a Friday-night fish-fry tradition across rural Alabama.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Deep fryer or Dutch oven
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 24
- carbs
- 24
- protein
- 32
- calories
- 430
Instructions
- 1
Put catfish fillets in buttermilk and hot sauce. Let them soak for 15 minutes.
- 2
Mix the cornmeal, flour, and Cajun seasoning together in a shallow dish.
- 3
Heat oil in a deep fryer or Dutch oven to 350°F.
- 4
Press each fillet into the cornmeal mixture to coat it completely.
- 5
Fry fillets for 4–5 minutes per side until golden and cooked through.
- 6
Place fillets on a wire rack to drain. Sprinkle with a bit more salt.
- 7
Serve hot with lemon wedges.
Chef's tips
Keep the oil temperature around 350°F so the crust stays crispy and not greasy. Fry in small batches so the oil stays hot.
Storage
Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating
Reheat in a 375°F oven on a rack to keep crust crisp.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the fish greasy
- •Putting too many pieces in the oil at once, which drops the temperature
Serving suggestions
Cooked Alabama Fried Catfish?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Alabama
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
