Get ready to embark on a mouthwatering journey through Southern cuisine with this irresistible Catfish Lorraine Toussaint recipe that's been passed down through generations. Imagine crispy, golden-brown catfish with a perfect blend of spices that crackle with each bite, bringing the warm comfort of Southern cooking right to your dinner table. This isn't just a recipe—it's a culinary experience that will transport you to a cozy kitchen filled with love, tradition, and unforgettable flavors.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup flour
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup buttermilk
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Prepare the catfish fillets by patting them dry with paper towels to remove excess moisture, which helps achieve a crispy coating.
- In a shallow mixing bowl, combine cornmeal, flour, paprika, cayenne pepper, salt, and black pepper. Whisk the dry ingredients together until well blended.
- Pour buttermilk into a separate shallow dish. This will help the dry coating adhere to the fish and add a tangy flavor.
- Dip each catfish fillet first into the buttermilk, ensuring it's completely coated, then immediately transfer to the cornmeal mixture. Press the dry ingredients firmly onto the fish to create an even, thick coating.
- Heat vegetable oil in a large cast-iron skillet or heavy-bottomed frying pan. The oil should be about 1/2 inch deep and heated to 350°F (175°C). Use a cooking thermometer to ensure accurate temperature.
- Carefully place the coated catfish fillets into the hot oil, cooking 2-3 minutes per side until golden brown and the fish flakes easily with a fork.
- Remove the fried catfish and place on a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Let the catfish rest for 2-3 minutes before serving to allow the coating to set and the fish to finish cooking internally.
- Serve hot with lemon wedges, tartar sauce, or your favorite Southern-style side dishes like coleslaw or hush puppies.
Tips
- Temperature is Key: Always use a cooking thermometer to ensure your oil is precisely 350°F for the crispiest coating.
- Pat Fish Dry: Remove excess moisture from catfish fillets to guarantee a crunchy exterior.
- Don't Overcrowd: Fry fish in batches to maintain oil temperature and prevent soggy coating.
- Fresh Oil Matters: Use clean, fresh vegetable oil for the best flavor and crispiest results.
- Let It Rest: Allow fried catfish to sit for 2-3 minutes to let the coating set and flavors meld.
- Serving Suggestion: Pair with homemade tartar sauce or a squeeze of fresh lemon for an authentic Southern touch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
