West Tennessee Fried Catfish
Cornmeal-crusted catfish fillets fried until crackling crisp, a Delta-influenced staple of West Tennessee tables.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Deep fryer or heavy skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22
- carbs
- 26
- protein
- 30
- calories
- 420
Instructions
- 1
Soak the catfish fillets in buttermilk for at least 20 minutes.
- 2
Mix the cornmeal, flour, cayenne, and salt in a shallow dish.
- 3
Lift the fillets from the buttermilk and let excess drip off. Coat each piece completely in the cornmeal mixture.
- 4
Heat the oil to 350°F in a deep skillet or fryer.
- 5
Fry the fillets in batches for 3-4 minutes per side. Cook until golden brown and cooked through.
- 6
Place the fried fillets on a wire rack to drain.
- 7
Serve hot with lemon wedges.
Chef's tips
Soaking catfish in buttermilk tames any strong flavor and helps the coating stick. Fry in small batches so the oil stays hot.
Storage
Best eaten fresh; leftovers keep refrigerated 1-2 days.
Reheating
Reheat in a 375°F oven to re-crisp, about 8-10 minutes.
Common mistakes to avoid
- •Crowding the skillet or fryer, which makes the crust soggy
- •Not letting excess buttermilk drip off before coating, which causes hot oil to splatter
Serving suggestions
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