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Ingredients
Scale
- 1 – 2 pounds catfish filets, cleaned and deboned
- ⅔ cup cornmeal
- ¼ cup whole wheat flour
- 1 ½ teaspoons seasoning salt
- ½ teaspoon lemon pepper seasoning
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 2 large eggs
- 3 tablespoons buttermilk
- 2 teaspoons Tabasco sauce
- Lemon wedges, for serving
- Tartar sauce, for serving
- Extra Tabasco sauce, for serving
- 2 – 4 cups frying oil (adjust based on your fryer or pot size)
Instructions
- Whisk together eggs, buttermilk, and Tabasco sauce in a bowl.
- Soak the catfish filets in the egg mixture for 15 minutes.
- Combine cornmeal, flour, and spices in another bowl.
- Dredge soaked fillets in the cornmeal mixture.
- Refrigerate coated fillets for 10–15 minutes.
- Heat oil to 350°F and fry fillets for 7–10 minutes until golden brown.
- Serve with lemon wedges and tartar sauce.
Notes
For extra crunch, refrigerate the breaded catfish a bit longer.
Maintain proper oil temperature for optimal frying.
Use a wire rack for resting fried fish to preserve crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Calories: 420
- Sugar: 1
- Sodium: 800
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 22
- Cholesterol: 150