Spicy Fried Catfish Recipe
Ingredients:
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4 catfish fillets (fresh or thawed, about 6 oz each)
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1 cup cornmeal (for the breading)
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1/2 cup all-purpose flour
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1 tbsp Cajun seasoning (or more, depending on how spicy you like it)
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1 tsp paprika (for extra flavor and color)
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1/2 tsp cayenne pepper (adjust to your spice tolerance)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp salt (or more to taste)
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1/4 tsp black pepper
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1/4 tsp thyme (optional, for a herby note)
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1 egg (beaten)
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1/2 cup buttermilk (or regular milk if you don’t have buttermilk)
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Oil (for frying; vegetable oil or peanut oil works great)
Optional Garnish and Sides:
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Lemon wedges (for serving)
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Hot sauce (for an extra kick)
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Coleslaw (for a refreshing side)
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French fries or cornbread (as classic accompaniments)
Instructions:
1. Prepare the Breading:
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In a shallow bowl or plate, combine cornmeal, flour, Cajun seasoning, paprika, cayenne pepper, garlic powder, onion powder, salt, pepper, and thyme (if using). Mix well to combine all the dry ingredients.
2. Prepare the Wet Mix:
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In a separate bowl, whisk together the buttermilk and beaten egg. This will be your wet dip to help the breading stick to the fish.
3. Dredge the Catfish:
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Pat the catfish fillets dry with paper towels. This step ensures the breading sticks better and prevents splattering when frying.
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Dip each fillet into the buttermilk mixture, ensuring it’s fully coated.
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Then, dredge the fillet in the cornmeal mixture, pressing gently to make sure it’s evenly coated. Shake off any excess breading.
4. Heat the Oil:
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Heat about 1 ½ to 2 inches of oil in a large skillet or deep frying pan over medium-high heat. The oil is ready when it reaches 350°F (175°C). If you don’t have a thermometer, drop a small pinch of the breading into the oil—if it sizzles and bubbles, the oil is hot enough.
5. Fry the Catfish:
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Carefully place the breaded catfish fillets into the hot oil. Don’t overcrowd the pan—fry in batches if necessary.
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Fry the fillets for about 4-5 minutes per side, or until they are golden brown and crispy on the outside. The fillets should float when they’re done and reach an internal temperature of 145°F (63°C).
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Use tongs or a slotted spoon to remove the fish from the oil and place it on a plate lined with paper towels to drain the excess oil.
6. Serve:
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Serve the Spicy Fried Catfish immediately with lemon wedges on the side. For extra heat, drizzle with hot sauce or sprinkle some more Cajun seasoning on top.
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Coleslaw, cornbread, or French fries make great sides for a traditional Southern-style meal.
Tips for Perfect Spicy Fried Catfish:
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Seasoning: Adjust the level of cayenne pepper and Cajun seasoning based on your spice tolerance. If you like it milder, reduce the cayenne or substitute with paprika for a smoky flavor instead.
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Frying oil: Peanut oil is preferred for frying as it has a high smoke point and imparts a nice flavor to fried foods. But you can also use vegetable or canola oil.
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Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using it.
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Double coat the fish: For extra crispy fish, you can dip the fillets back into the buttermilk and then into the breading mixture again for a double coating.
Serving Ideas:
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Serve as a main dish with sides like jalapeño cornbread, fried okra, or collard greens for a full Southern meal.
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Use the fried catfish to make a spicy fish sandwich with a soft bun, lettuce, tomato, and spicy mayo.
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Enjoy it with a cold drink like sweet iced tea or a light lager beer to balance the heat.
Enjoy your Spicy Fried Catfish! Let me know if you want more Southern-inspired recipes or need help with anything else.