Description
Juneteenth fried catfish is a flavorful tribute to cultural heritage that brings joy to every gathering. Crispy, golden fillets are infused with a blend of spices, creating a delightful crunch that pairs beautifully with classic Southern sides. Perfect for summer barbecues or intimate family dinners, this dish not only satisfies the palate but also fosters cherished memories and connections. Experience the warmth of tradition with each bite!
Ingredients
Scale
- 1 lb catfish fillets (boneless, skinless)
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 2 cups vegetable oil (for frying)
Instructions
- Soak catfish fillets in buttermilk for at least one hour to enhance flavor and moisture.
- In a mixing bowl, combine flour, cornmeal, paprika, garlic powder, salt, and black pepper until well mixed.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Remove each fillet from the buttermilk, allowing excess liquid to drip off, then dredge in the coating mixture until evenly covered.
- Carefully place the coated fillets in hot oil and fry for about 3-4 minutes on each side until golden brown.
- Transfer cooked fillets to paper towels to drain excess oil before serving with your favorite sides.
Nutrition
- Serving Size: 1 fillet (100g)
- Calories: 250
- Sugar: 0g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg