Arkansas Fried Catfish
Cornmeal-crusted, deep-fried catfish fillets, a signature dish of Arkansas's farm-raised catfish industry.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Cast iron skillet or deep fryer
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26
- carbs
- 28
- protein
- 32
- calories
- 480
Instructions
- 1
Mix the buttermilk and hot sauce. Soak the catfish fillets in the mixture for at least 30 minutes.
- 2
Mix the cornmeal, flour, salt, pepper, and cayenne in a shallow dish.
- 3
Heat the oil in a cast-iron skillet or deep fryer to 350°F.
- 4
Take the fillets out and let excess liquid drip off. Coat them completely in the cornmeal mixture.
- 5
Fry the fillets in batches for 4-6 minutes per side. Cook until golden brown and crisp.
- 6
Drain the fish on a wire rack or paper towels.
- 7
Serve hot with lemon wedges, hush puppies, and coleslaw.
Chef's tips
Keep the oil temperature steady so the fish does not get greasy. Use fresh, farm-raised catfish for the mildest flavor.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Reheat in a 375°F oven for 10 minutes to keep the crust crisp.
Common mistakes to avoid
- •Frying at too low of an oil temperature
- •Skipping the buttermilk soak
Serving suggestions
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