Southern Fried Cat Fish – Classic Southern Fried Catfish dipped in buttermilk and breaded in spicy seasoned cornmeal and fried to perfection.
Fried cat fish conjures thoughts of finger-licking goodness and crispy crunch in every bite. When I bought these fish fillets at the market, my intention was to bake them with garlic and salt. But I couldn’t stop thinking about fried fish, buckets of fish with hush puppies dipped in tartar sauce…that did it for me – sometimes nothing can satisfy that desire but the real thing.
The baked version has been put on the back burner – for another day and time. So sorry healthy my healthy peeps.
5 pieces White Fish cut into long lengths
Vegetable Oil enough to cover fish completely
1/2 Cup Yellow Cornmeal
1 Tbs Salt
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Paprika
1/2 Tsp Black Pepper
Make sure your fish is slightly damp/wet before seasoning it. Rinse it under water and shake off excess water.
Sprinkle the seasoning (salt, garlic powder, onion powder, paprika and pepper) onto both sides of the fish and rub it in well.
Place your fish in a bag or big bowl of cornmeal and toss it until it’s fully and well coated then sit it aside for 15 to 20 minutes while the oil is preheating.
Preheat your oil, enough to cover fish, in a large pan, to 375 degrees.
Once your oil has reached 375 degrees add your fish to the hot oil. All you need to do is fry your fish high and quick. High and quick is what gives you crispy juicy fried fish.
Fry the fish for 2 1/2 to 3 minutes on 375 degrees. If you’re frying thin pieces of fish fry them for a little over 2 minutes for thicker pieces let them go for 3 to 3-1/2 minutes.
Once your fish is done sit them on a paper toweled plate to drain the excess oil.
Serve with Tartar sauce and grits, if desired.