As soon as the oil begins to hiss and bubble, I’m reminded of the first time I bit into a perfectly fried catfish strip: crispy on the outside, tender on the inside, and bursting with flavor. With just a handful of ingredients, this dish is surprisingly easy to whip up, making it a comforting staple on busy weeknights or lazy weekends. The allure of fluffy catfish, kissed with a sprinkle of my homemade Lemon Parsley Salt, transforms a simple meal into a delightful feast.
During one particularly hectic week, I craved something homemade—something beyond the usual routine of takeout. That’s when I decided to shake things up with this fried catfish recipe. The marination in buttermilk adds a depth that’s simply irresistible, while the cornmeal coating provides crunch with every bite. Serve it alongside lemon wedges, and you have a dish that not only satisfies cravings but also impresses family and friends. Get ready to transform your kitchen into a haven of deliciousness!
Why is Fried Catfish a Must-Try?
Crispiness that delights: The golden cornmeal crust brings an irresistible crunch.
Flavor-packed buttermilk marination: Soaking catfish strips adds depth and tenderness, making each bite a savory experience.
Versatile serving options: Pair these strips with tangy lemon wedges or your favorite dipping sauce for a delightful addition to any meal.
Quick and easy preparation: With minimal ingredients and straightforward steps, you can enjoy homemade fried catfish in under 30 minutes.
Crowd-pleaser: Perfect for family gatherings or casual dinners, this dish is sure to impress everyone at the table.
Indulge in this fried catfish recipe, and elevate your homemade meals beyond fast food!
Fried Catfish Ingredients
For the Catfish
• Catfish fillets – Thick strips ensure juicy bites that stay tender during frying.
• Buttermilk – Soaking adds moisture and enhances flavor, making the fried catfish delightful.
• Hot sauce – A dash will add a hint of spice without overwhelming the dish.
For the Coating
• Fine yellow cornmeal – Creates a crunchy, golden crust that makes each fried piece irresistible.
• All-purpose flour – Helps the cornmeal adhere better to the catfish for that perfect texture.
• Baking powder – Lightens the batter for a fluffier coating.
• Kosher salt – Essential for elevating flavors throughout the dish.
• Ground black pepper – Adds warmth and depth to the catfish.
• Garlic powder – Enhances flavor with a subtle savory note.
• Dry mustard – Adds a hint of tanginess that complements the fried catfish perfectly.
• Cayenne pepper – Offers a slight kick; adjust according to your spice preference.
For Frying
• Vegetable oil – Essential for frying; choose one with a high smoke point for best results.
For the Lemon Parsley Salt
• Parsley leaves – Fresh herbs add a bright flavor contrast to the fried catfish.
• Kosher salt – Balances the seasoning and enhances the overall taste.
• Lemon zest – Provides a zesty finish, brightening each bite of catfish.
For Serving
• Lemon wedges – A squeeze of lemon elevates flavor, cutting through the richness of the fried fish.
Get ready to indulge in the crispy goodness of fried catfish, and elevate your meals from ordinary to extraordinary!
How to Make Fried Catfish
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Marinate the catfish strips by placing them in a large shallow dish. Pour buttermilk over the top, whisking in hot sauce if desired. Let them soak for at least 15 minutes; up to 1 hour is even better for maximum flavor.
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Combine the coating ingredients by mixing cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard, and cayenne in a large shallow dish. This mixture will give the catfish its deliciously crunchy crust.
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Heat vegetable oil in a large skillet, filling it to a depth of approximately 1/2 inch. Warm the oil over medium-high heat until it’s very hot, which usually takes about 5-7 minutes.
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Drain the catfish strips from the buttermilk. Allow any excess liquid to drip off before you start dredging them in the coating mixture.
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Dredge each catfish strip in the cornmeal mixture until fully coated. Make sure to shake off any excess to ensure that the coating stays crispy during frying.
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Fry the strips by carefully laying the first one into the hot oil. Add more strips but avoid overcrowding the pan. Fry until golden brown, about 2 to 3 minutes per side, then transfer to a wire rack to drain.
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Repeat this frying process with the remaining catfish strips until they’re all golden and delicious.
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Sprinkle the fried catfish with homemade Lemon Parsley Salt and serve with wedges of lemon to enhance the flavors.
Optional: Serve with your favorite dipping sauce for added flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Fried Catfish
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Marination Magic: Allow the catfish to soak in buttermilk for at least 15 minutes. This step ensures tenderness and enhances the flavor of your fried catfish.
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Perfect Coating: Make sure to shake off excess cornmeal coating before frying. Too much can lead to a soggy crust instead of that delightful crunch.
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Temperature Check: Heat the oil until it reaches a shimmering stage. If the oil isn’t hot enough, the catfish will absorb too much oil and become greasy.
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Batch Frying: Fry in small batches to avoid overcrowding the pan. This promotes even cooking and helps achieve a crispy texture on every strip.
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Draining: Let the fried catfish rest on a wire rack instead of paper towels. This allows excess oil to drain without steaming the crust, preserving that perfect crunch.
With these expert tips, you’ll master the art of making mouthwatering fried catfish that everyone will love!
How to Store and Freeze Fried Catfish
Fridge: Store leftover fried catfish strips in an airtight container for up to 3 days. This keeps them fresh and ready for you to enjoy later.
Freezer: If you want to save more for later, freeze the fried catfish strips in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months to preserve flavor.
Reheating: To reheat, place the strips in a preheated oven at 400°F (200°C) for about 10-15 minutes. This helps restore their crispiness, making them taste freshly fried!
Tip: For additional flavor, sprinkle a bit of Lemon Parsley Salt on the reheated catfish, enhancing the taste of your delicious fried catfish.
Fried Catfish Variations & Substitutions
Feel free to explore these delightful twists on the classic fried catfish recipe and create your own yummy masterpiece!
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Spicy Kick: Add diced jalapeños to the buttermilk marinade for an extra layer of heat that amps up the flavor profile.
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Gluten-Free: Substitute all-purpose flour with gluten-free flour and ensure your cornmeal is certified gluten-free for a suitable option.
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Crispy Air Fryer: Try air frying the catfish strips at 400°F for about 10-12 minutes, flipping halfway through for a healthier version with less oil.
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Zesty Citrus: Incorporate lime zest into the Lemon Parsley Salt for a vibrant, zesty twist that brightens the dish even more.
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Herb Infusion: Mix in some finely chopped fresh dill or thyme to the cornmeal coating for an herby flavor that complements the catfish beautifully.
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Panko Crunch: Swap half of the cornmeal with panko breadcrumbs for an enhanced crunch and texture that’s absolutely irresistible.
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Savory Corn Muffin: Crush up some cornbread or corn muffins and use them as a coating for a uniquely sweet and savory flavor combination.
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Smoky Flavor: Integrate smoked paprika into the cornmeal mixture for a delicious, smoky essence that will elevate your fried catfish to the next level.
Embrace these variations and let your creativity shine as you indulge in a glorious feast of fried catfish!
What to Serve with Fried Catfish Strips?
A delightful meal isn’t just about the main dish; it’s about the harmonious sides that elevate your dining experience.
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Creamy Coleslaw: This cool, crunchy side brings a refreshing contrast to the crispy catfish, enhancing the overall flavor profile while adding texture.
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Begin the Feast with Grits: Creamy and buttery grits are a classic Southern side that complements the catfish’s crunch wonderfully, providing warmth and comfort to the meal.
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Tangy Pickles: The briny crunch of pickles adds a delightful pop of flavor, balancing the richness of the fried catfish with a zesty bite that will keep you coming back for more.
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Homemade Hush Puppies: These fluffy cornmeal fritters offer a deliciously sweet note and a soft texture, making them the perfect companion to your crispy fish.
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Lemon-Watermelon Salad: A bright, fresh salad incorporating juicy watermelon and zesty lemons adds a vibrant touch and sweetness that perfectly complements the fried catfish’s savory flavors.
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Iced Sweet Tea: Refreshing sweet tea is a quintessential Southern beverage that pairs beautifully with your meal, quenching your thirst and enhancing the comfort food experience.
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Brownies for Dessert: Indulge in rich, fudgy brownies to finish your meal on a sweet note, bringing a satisfying close to your delicious catfish feast.
Let these delightful pairings inspire your next family dinner, creating a memorable meal that delights all the senses!
Make Ahead Options
These Fried Catfish Strips are perfect for meal prep enthusiasts! You can marinate the catfish in buttermilk up to 24 hours in advance, allowing the flavors to deepen without losing that tender texture. Additionally, you can mix the coating ingredients (cornmeal, flour, and spices) and store them in an airtight container for up to 3 days. When you’re ready to serve, simply dredge the marinated strips in the coating, fry them to a golden crisp, and they will be just as delicious as if you made them on the spot. To ensure optimal crispiness, fry the strips freshly after dredging, and enjoy a homemade meal that saves you precious time during busy weeknights!
Fried Catfish Strips Recipe FAQs
What should I look for when choosing catfish fillets?
Absolutely! When selecting catfish fillets, look for fresh fillets that are moist and have a mild smell—think clean, not fishy. The flesh should be firm and translucent with a light pink hue. Avoid any with dark spots or a slimy texture, as these can indicate spoilage.
How should I store leftover fried catfish strips?
After enjoying your delicious fried catfish, store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3 days. It’s important to let them cool completely before sealing to avoid moisture build-up, which can make them soggy.
Can I freeze my fried catfish strips?
Yes, you can! To freeze your fried catfish strips, place them in a single layer on a baking sheet and freeze until solid, which takes about 1-2 hours. Once they’re frozen, transfer the strips to a freezer bag, removing as much air as possible, and store them for up to 3 months. They’ll keep their flavor and texture remarkably well!
What’s the best way to reheat fried catfish strips?
To reheat your fried catfish and restore that crispy goodness, preheat your oven to 400°F (200°C). Place the strips on a baking sheet and heat for about 10-15 minutes. For an extra flavor boost, sprinkle with Lemon Parsley Salt before serving. Avoid microwaving as it may result in a soggy texture.
Can I serve fried catfish strips to my pets?
It’s best to avoid giving fried catfish to pets. While plain cooked fish (without bones, seasoning, or oil) can be a treat for dogs and cats, fried fish is often too rich for their diets. The spices and oils used in the recipe can be harmful, so stick to plain options if you’re considering sharing with your furry friends.
Why is marinating in buttermilk important?
Very important! Marinating the catfish strips in buttermilk not only adds flavor but also tenderizes the fish. The acidity in the buttermilk helps to break down proteins, ensuring that each bite is deliciously moist. For the best results, allow the strips to marinate for at least 15 minutes, but up to an hour is even better for a juicier fry.
Crispy Fried Catfish Strips with Zesty Lemon Parsley Salt
Ingredients
Equipment
Method
- Marinate the catfish strips in buttermilk with hot sauce for at least 15 minutes.
- Combine cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard, and cayenne in a shallow dish.
- Heat vegetable oil in a skillet to a depth of 1/2 inch over medium-high heat.
- Drain catfish strips from buttermilk, allowing excess liquid to drip off.
- Dredge each strip in the cornmeal mixture until fully coated.
- Fry the strips in hot oil until golden brown, about 2 to 3 minutes per side.
- Transfer fried catfish to a wire rack to drain.
- Sprinkle with Lemon Parsley Salt and serve with lemon wedges.