Get ready to experience a mouthwatering journey into the heart of Southern cuisine with this irresistible Salt n Pepper Catfish recipe! Imagine golden, crispy fillets with a perfectly seasoned cornmeal crust that crackles with every bite, delivering a flavor explosion that will transport you straight to a cozy Southern kitchen. Whether you're a seafood lover or just looking to impress your dinner guests, this quick and easy recipe promises restaurant-quality results right in your own home.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- Catfish fillets
- Salt
- Pepper
- Cornmeal
- Oil for frying
Instructions
- Begin by gathering all your ingredients: catfish fillets, salt, pepper, cornmeal, and oil for frying. Ensure your workspace is clean and organized.
- In a shallow dish, combine 1 cup of cornmeal with 1 teaspoon of salt and 1 teaspoon of pepper. Mix well to ensure the seasoning is evenly distributed throughout the cornmeal.
- Rinse the catfish fillets under cold water and pat them dry with paper towels. This will help the coating adhere better to the fish.
- Coat each catfish fillet in the seasoned cornmeal mixture. Make sure to press the cornmeal onto the fish to create a good crust. Shake off any excess cornmeal.
- In a large skillet, heat about 1/2 inch of oil over medium-high heat. To test if the oil is ready, drop a small pinch of cornmeal into the oil; if it sizzles immediately, the oil is hot enough.
- Carefully place the coated catfish fillets into the hot oil, ensuring not to overcrowd the skillet. Fry the fillets for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, use a slotted spatula to remove the catfish from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Let the fried catfish rest for a couple of minutes before serving. This allows the crust to set and enhances the flavor.
- Serve the salt and pepper catfish hot, garnished with lemon wedges or your favorite dipping sauce. Enjoy your Southern-style meal!
Tips
- Pat the catfish fillets completely dry before coating to ensure the cornmeal adheres perfectly and creates a crispy crust.
- Use a cast-iron skillet if possible - it provides even heat distribution and creates an extra crispy exterior.
- Maintain oil temperature around 350-375°F for the perfect golden-brown finish without greasy results.
- Don't overcrowd the pan - fry in batches to keep the oil temperature consistent and ensure each fillet gets crispy.
- For an extra flavor kick, add a pinch of cayenne pepper or paprika to your cornmeal mixture.
- Let the fried catfish rest on a wire rack instead of paper towels to prevent the bottom from getting soggy.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 24g
Protein: 26g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 70mg
