The Southern-style cornmeal-crusted catfish filet is a dish that captures the essence of Southern comfort and tradition. Crispy cornmeal crusted, tender and flaky fish, and tangy tartar sauce combine to create a truly unforgettable dinner. Whether you’re a native of the South or simply a lover of good food, this dish is sure to leave you craving more.
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Catfish
Southern catfish is a type of catfish that is native to the southern United States. It is a popular food fish and is often served fried or grilled. Southern catfish has a mild flavor and a delicate texture. It is a good source of protein and omega-3 fatty acids. Southern catfish is typically found in slow-moving rivers and streams. It feeds on a variety of small fish, insects, and crustaceans. Southern catfish is a relatively small fish, with most adults weighing less than 5 pounds. Catfish is an important part of the ecosystem. It helps to control the population of small fish and other aquatic creatures. Southern catfish is also a popular game fish with channel catfish, blue catfish, and flat-head being the most sourced.
Cornmeal
Cornmeal crust has a unique flavor and texture that is both crispy and slightly sweet. The cornmeal adds a subtle nutty flavor to the fish, while the crispy texture provides a satisfying crunch. The cornmeal crust also helps to keep the fish moist and juicy on the inside.
Milk
Milk is a natural tenderizer, and its proteins help to break down the tough connective tissues in the catfish, resulting in a more tender and flaky fish. Additionally, the milk adds a subtle sweetness and richness to the fish that can counter that “mudiness” you can get from catfish, and helps to create a crispy crust when the catfish is fried.
Egg
Egg serves as a binder to help the cornmeal coating adhere to the catfish. When the catfish is dipped in the egg wash before being rolled in the cornmeal, the egg helps to create a thin layer of moisture that the cornmeal can stick to. This results in a more even and consistent coating, which helps to ensure that the catfish cooks evenly and has a crispy crust.
Cooking Oil
The best oil for frying is one that has a high smoke point, which is the temperature the oil starts to smoke and break down. Canola oil, vegetable and peanut are great for deep frying. I used canola which is a perfect option for this recipe.
TIPS AND TRICKS FOR THE BEST SOUTHERN STYLE CORNMEAL- CRUSTED CATFISH
How to Select the Best Catfish
When selecting the best catfish, there are a few factors to consider:
Size: Choose catfish that are between 1 and 2 pounds. Smaller catfish are more tender, while larger catfish may be tougher.
Color: The skin of the catfish should be a light gray or brown color. Avoid catfish with dark or discolored skin.
Eyes: The eyes of the catfish should be clear and bright. Avoid catfish with cloudy or bloodshot eyes.
Smell: The catfish should have a mild, fresh smell. Avoid catfish with a strong or fishy odor.
Texture: The flesh of the catfish should be firm and springy. Avoid catfish with soft or mushy flesh.
Buying from a reputable source: Purchase catfish from a reputable fishmonger or grocery store. Avoid buying catfish from street vendors or other questionable sources. Also ask your fisher monger to filet your catfish for you to save time.
Soaking the catfish
Soaking catfish in milk before frying is a common technique used to improve the flavor and texture of the fish. Milk is a natural tenderizer, and its proteins help to break down the tough connective tissues in the catfish, resulting in a more tender and flaky fish. Additionally, the milk adds a subtle sweetness and richness to the fish that can counter that “muddiness” you can get from catfish, and helps to create a crispy crust when the catfish is fried.
Getting the cornmeal to stick
Getting cornmeal to stick to the catfish is the main challenge in any fry. A few simple tricks can help you achieve that crispy golden crust.
- Dredge the catfish in flour. This will create a barrier between the fish and the cornmeal, helping to prevent the cornmeal from falling off.
- Dip the catfish in milk. This will help the cornmeal to adhere to the fish.
- Roll the catfish in cornmeal. Make sure to coat the fish evenly.
- Press the cornmeal into the fish. This will help to ensure that the cornmeal sticks.
- Let the catfish rest for a few minutes before frying. This will give the cornmeal time to adhere to the fish.
Frying the fish
To achieve a golden crust on your fish, it’s crucial to avoid overheating the oil. Excessive heat can cause the sugar in the corn to burn, resulting in a bitter taste and a blackened appearance. To ensure the oil reaches the ideal temperature, use a thermometer. If a thermometer is unavailable, drop a small piece of the fish batter into the oil. If it immediately forms bubbles around it, the oil is ready.
Best Ways to Serve Fried Fish
Accompany each bite with a dash of hot sauce and a zesty lemon wedge for a harmonious blend of flavors. When paired with classic sides such as hush-puppies, black-eyed peas, crispy fries, and creamy coleslaw, fried fish transforms into an absolute culinary masterpiece.
SIMILAR INGREDIENTS TO
Crispy Southern Fried Oysters & Fried Green Tomato Wedges
Orange Butter Salmon & Swiss Chard
Southern Fried Salmon Croquettes
ENJOY THIS RECIPE WITH
SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE
PAN SEARED SALMON W/ CREAMY HOLLANDAISE SAUCE
SMOKED SALMON W/ SPICY SMOKED CHERRY SAUCE
The Southern-style cornmeal-crusted catfish filet is a dish that captures the essence of Southern flavors and tradition. Its crispy cornmeal crust, tender and flaky fish, and tangy tartar sauce combine to create a truly unforgettable dining experience. Whether you’re a native of the South or simply a lover of good food, this dish is sure to tantalize your taste buds and leave you craving more.
INGREDIENTS
- 2 pounds catfish filets, filets cut in half
- CATFISH SEASONING
- 1/2c Milk
- 1 Egg
- 1Tb Black Pepper
- 2 tsp Cayenne
- 2 tsp Salt
- 1Tb Garlic Powder
- 1 tsp Onion Powder
- CORNMEAL CRUST
- 2 cup cornmeal
- 1 cup all-purpose flour
- 1/4c Cornstarch
- 2 teaspoon salt
- 1Tb black pepper
- 1Tb cayenne pepper
- 2Tb garlic powder
- 1Tb onion powder
- 1 tsp Dill, dried
- Vegetable oil for frying
- Lemon wedges, for serving
- Hot sauce, for serving (optional)
INSTRUCTIONS
- Soak the catfish in whisked milk and egg along with the seasonings listed.
- In a large bowl, combine the cornmeal, cornmeal, 1/2c flour, salt, black pepper, cayenne pepper, garlic powder, and onion powder.
- In a separate bowl, add remaining 1/2c flour.
- To coat the catfish remove the catfish from liquid ( keep it), toss in the flour, return it to the egg and milk then final coat in the seasoned cornmeal.
- Heat the vegetable oil in a large skillet over medium-high heat. To 370F
- Carefully place the catfish pieces in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the catfish pieces from the skillet and drain them on paper towels.
- Serve immediately with lemon wedges and hot sauce, if desired.
To ensure that the catfish filets are cooked through, use a meat thermometer to check that the internal temperature has reached 145°F. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. For a crispy crust, double-coat the catfish pieces in the milk mixture and cornmeal mixture. Serve the catfish filets with your favorite sides, such as collard greens, hush puppies, or cornbread.
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