Big John’s Southern Fried Catfish
Total Time: 22 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 8
Description:
In the heart of N’awlins, where the Mississippi River winds its way through Cajun country, there’s a legendary recipe that embodies the soul of Southern cuisine: Big John’s Southern Fried Catfish. This iconic dish pays homage to the flavors of the South, with a crispy, golden crust enveloping tender catfish fillets. But what sets this recipe apart is the insistence on using fresh “river cat” over farmed fish, a tip straight from the locals who know their seafood best. So heed the advice of the N’awlins residents, and seek out that river cat for an authentic taste of the bayou, ensuring that no voodoo dolls resembling you are ever employed in their kitchens.
Ingredients:
- 3 catfish fillets
- 1 cup yellow cornmeal
- 2 teaspoons cayenne pepper
- 1 1/2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup cornstarch
Nutritional Information (per serving):
- Calories: 444.8
- Fat Content: 23.2g
- Saturated Fat Content: 4.5g
- Cholesterol Content: 81.7mg
- Sodium Content: 1016.2mg
- Carbohydrate Content: 26.9g
- Fiber Content: 1.7g
- Sugar Content: 3g
- Protein Content: 30.9g
Instructions:
- Begin by patting the outside of the catfish fillets with a paper towel to remove any excess moisture, ensuring a crispy coating when fried.
- In a shallow dish, combine all dry ingredients—yellow cornmeal, cayenne pepper, salt, sugar, paprika, turmeric, onion powder, garlic powder, and cornstarch—except for the flour.
- Dip each catfish fillet in the buttermilk, allowing any excess to drip off, then coat evenly with flour.
- Dip the floured fillets once again in the buttermilk, ensuring full coverage, then generously coat with the cornmeal mixture, pressing gently to adhere.
- In a large heavy skillet, preferably cast iron for optimal heat distribution, heat oil over medium-high heat until shimmering and hot.
- Carefully place the coated catfish fillets into the hot oil, cooking for approximately 5 minutes on each side or until golden brown and crispy, adjusting the cooking time as needed based on the thickness of the fillets.
- Once cooked to perfection, remove the fried catfish from the skillet and transfer to a plate lined with paper towels to absorb any excess oil.
- Serve immediately, perhaps with a side of coleslaw, hushpuppies, or creamy mashed potatoes, and savor the irresistible flavors of the South in every crispy bite.
Whether you’re hosting a backyard barbecue, planning a Southern-inspired feast, or simply craving a taste of the bayou, Big John’s Southern Fried Catfish is sure to delight your taste buds and transport you to the vibrant streets of N’awlins with its authentic Cajun flair and unmistakable Southern charm. So gather your ingredients, heat up that skillet, and get ready to enjoy a culinary journey through the heart and soul of Southern cuisine.
