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Crispy Southern Fried Catfish Recipe with Easy Homemade Hush Puppies

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A quick and easy southern comfort food recipe featuring crispy fried catfish with a seasoned cornmeal crust and golden, fluffy hush puppies. Perfect for casual gatherings and busy weeknights.

Ingredients

Scale
  • 4 catfish fillets (about 6 ounces / 170 grams each), skin removed
  • 1 cup buttermilk (240 ml), room temperature
  • 1 ½ cups yellow cornmeal (180 grams)
  • ½ cup all-purpose flour (60 grams)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying (can substitute with peanut or canola oil)
  • 1 cup yellow cornmeal (120 grams) for hush puppies
  • ½ cup all-purpose flour (60 grams) for hush puppies
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Salt to taste
  • 1 small onion, finely chopped
  • 1 cup buttermilk (240 ml) for hush puppies
  • 1 large egg, lightly beaten

Instructions

  1. Pat the catfish fillets dry with paper towels. Pour the buttermilk into a shallow bowl and season with a pinch of salt and pepper. Dip each fillet into the buttermilk, coating both sides. Set aside to marinate for 10 minutes.
  2. In a large bowl, combine the cornmeal, flour, smoked paprika, cayenne, garlic powder, salt, and black pepper. Stir well to blend the spices evenly.
  3. Remove each fillet from the buttermilk, dredge thoroughly in the cornmeal mixture, then dip back into the buttermilk, and again coat with the cornmeal mix to create a double layer.
  4. Pour vegetable oil about 1 inch deep into a large heavy skillet or cast iron pan. Heat over medium-high heat to 350°F (175°C).
  5. Carefully lay the fillets in the hot oil, cooking 3-4 minutes per side until golden brown and crispy. Work in batches if necessary. Transfer cooked fish to a wire rack to drain excess oil.
  6. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in chopped onion. In a separate bowl, combine buttermilk and egg, then pour wet ingredients into the dry and stir just until combined. Batter should be thick but spoonable.
  7. Heat oil to 350°F (175°C) again. Using a tablespoon or small ice cream scoop, drop spoonfuls of hush puppy batter into the hot oil. Fry for 3-5 minutes, turning occasionally, until golden and cooked through. Drain on paper towels.
  8. Plate the crispy catfish alongside warm hush puppies. Optionally add a wedge of lemon and tartar sauce for dipping.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid greasy coating. Dry fillets before dipping to ensure crispiness. Double-dip technique creates an ultra-crispy crust. Drain fish on wire rack for extra crunch. Batter for hush puppies should not be overmixed. Fry in small batches to maintain oil temperature. For gluten-free, substitute all-purpose flour with almond or chickpea flour. For dairy-free, replace buttermilk with dairy-free milk plus lemon juice or vinegar.

Nutrition

Keywords: fried catfish, hush puppies, southern recipe, crispy catfish, comfort food, easy dinner, fish recipe, southern fried fish

Find it online: https://zorbmeal.com/crispy-southern-fried-catfish-recipe-with-easy-homemade-hush-puppies/