Southern Illinois Fried Catfish
Cornmeal-crusted catfish fried until crisp, drawing on southern Illinois's Ohio and Mississippi River fishing traditions near Cairo and the river bottoms.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24
- carbs
- 22
- protein
- 30
- calories
- 420
Instructions
- 1
Put the catfish fillets in the buttermilk. Let them soak for at least 30 minutes.
- 2
Mix the cornmeal, flour, cayenne, and salt together in a shallow dish.
- 3
Heat oil in a cast-iron skillet until it reaches 350°F.
- 4
Lift the catfish from the buttermilk. Let any extra liquid drip off.
- 5
Coat each fillet completely in the cornmeal mixture.
- 6
Fry the fillets in batches for 4-5 minutes per side. Cook until golden and crisp.
- 7
Place the fish on a wire rack or paper towels to drain.
- 8
Serve the fish hot with lemon wedges.
Chef's tips
Do not crowd the skillet, or the oil cools down and makes greasy fish. Soak longer in buttermilk for extra tenderness.
Storage
Best eaten fresh; refrigerate leftovers up to 2 days.
Reheating
Reheat in a 400°F oven on a wire rack to keep it crisp.
Common mistakes to avoid
- •Frying when the oil temperature is too low.
- •Skipping the buttermilk soak, which hurts flavor and keeps the crust from sticking.
Serving suggestions
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