Best 2 Country Fried Catfish Recipes

Country-fried catfish is a quintessential Southern dish that combines the flavors of cornmeal, catfish, and spices. It is typically served with hushpuppies, coleslaw, and tartar sauce. The catfish is coated in a seasoned cornmeal batter and pan-fried until golden brown and crispy. The result is a flavorful and satisfying dish that is easy to make and perfect for a casual meal.

This article provides three different recipes for country-fried catfish. The first recipe is a classic version that uses buttermilk in the batter. The second recipe is a gluten-free version that uses almond flour instead of cornmeal. The third recipe is a baked version that is healthier than the traditional fried version.

No matter which recipe you choose, you're sure to enjoy this delicious and iconic Southern dish.

Let's cook with our recipes!

COUNTRY FRIED CHESAPEAKE CATFISH WITH JALAPEñO-MINT AIOLI

Country Fried Chesapeake Catfish With Jalapeño-Mint Aioli image

At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.

Provided by Jane Black

Categories dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon unsalted butter
1 teaspoon olive oil
4 jalapeños, seeded and roughly chopped
5 cloves garlic, roughly chopped
2 teaspoons lemon juice
2 cups mayonnaise (Duke's, if available)
1/2 cup fresh chopped mint leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups all-purpose flour
1 1/2 cups fine cornmeal
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups buttermilk
4 blue catfish fillets, skinless (about 6 to 8 ounces each)
2 cups vegetable oil
2 lemons, cut in half

Steps:

Make the aioli: Heat a small sauté pan over high heat. Add the butter and olive oil to the pan and immediately add the jalapeños and 4 of the garlic cloves. Cook for about 3 to 5 minutes or until the jalapeños are nicely charred. Let cool to room temperature. Transfer to a food processor and add the remaining garlic clove, lemon juice and mayonnaise. Pulse until combined. (Don't worry if it isn't smooth.) Scrape down the sides of the food processor bowl, add the mint and season with salt and pepper. Pulse until well combined and chill. You can use it right away, but it will get better after a few hours.
Prepare the catfish: In a shallow casserole dish, mix the flour, cornmeal, smoked paprika, onion powder, salt and pepper. Pour the buttermilk into a separate casserole dish.
Pat catfish fillets dry, and using a very sharp chef's knife, slice them horizontally into 2 thinner fillets, about 1/2-inch thick.
Pour the oil into a 12- to 14-inch skillet, preferably cast iron, and heat over medium heat until the oil is hot but not smoking. While it is heating, dip the catfish into the buttermilk, then lift out and shake off the excess liquid. Transfer the catfish sheets onto the dredge and press firmly on both sides.
To test the oil, add a small piece of fish to the pan; if it bubbles immediately, the oil is ready. After dredging each fillet, add it to the pan, cooking as many as will comfortable fit into the pan at one time. Cook for about 4 minutes until the edges are golden brown, then flip and cook for another 2 minutes or until cooked through. Immediately transfer to a paper towel lined plate. Repeat with remaining catfish.
Transfer 2 catfish pieces to each plate and top each piece with the jalapeño-mint aioli. Serve immediately with lemon on the side.

COUNTRY FRIED CATFISH

Country Fried Catfish image

Make and share this Country Fried Catfish recipe from Food.com.

Provided by Skip Murray

Categories Catfish

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 lb catfish nuggets or 1 lb catfish fillet
1 cup all-purpose flour
1 cup cornmeal mix
1 teaspoon salt
1/2 teaspoon fresh ground pepper
cold water
2 cups canola oil

Steps:

Heat oil in a 10 inch cast iron skillet to 350°F.
Combine all (DRY) ingredients in a large bowl.
Dip cat fish in cold water, then coat with Dry mix.
Place Cat fish in hot oil carefully not to burn your self, (do not over crowd fish).
Fry till golden brown (about 5 to 10 minutes), remove to drain on paper towels.
Serve with TarTar sauce and lemon wedges on the side.
Suggested side dishes, Fried Potatoes& Onions,and Golden Hominy and Hush Puppies.

Tips:

For the best flavor, use fresh catfish fillets. If you can't find fresh catfish, you can use frozen fillets, but be sure to thaw them completely before cooking.
To make sure the catfish is cooked through, use a meat thermometer to check that the internal temperature has reached 145 degrees Fahrenheit.
Serve the catfish with your favorite sides, such as hush puppies, coleslaw, or french fries.
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.
To make the catfish extra crispy, double-coat it in the flour mixture before frying.

Conclusion:

Country-fried catfish is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're serving it for dinner or a party, your guests will love this classic Southern dish. With its crispy coating and flaky fish, country-fried catfish is sure to be a hit. So next time you're looking for a delicious and easy-to-make meal, give country-fried catfish a try!

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