Description
Juneteenth fried catfish is a beloved dish that brings family and friends together for joyous celebrations. With its crispy, golden-brown crust and tender, flaky fish, this recipe is a feast for the senses. Perfectly seasoned with a blend of spices, it’s easy to prepare and pairs wonderfully with traditional sides like coleslaw or cornbread. Celebrate Juneteenth or any gathering with this flavorful dish that embodies culture and heritage.
Ingredients
Scale
- 1 cup stone-ground cornmeal
- 1 lb catfish fillets (fresh or frozen)
- 1 cup buttermilk
- 2 tsp hot sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- In a large bowl, mix buttermilk and hot sauce. Submerge catfish fillets and refrigerate for at least 30 minutes.
- Combine cornmeal, salt, black pepper, garlic powder, and paprika in a separate bowl.
- Heat oil in a deep skillet over medium-high heat until it reaches 350°F.
- Remove catfish from marinade; allow excess liquid to drip off. Dredge each fillet in the cornmeal mixture until thoroughly coated.
- Fry the coated fillets in hot oil for about 3-4 minutes on each side until golden brown.
- Drain on paper towels and serve with lemon wedges and your favorite sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 catfish fillet (150g)
- Calories: 320
- Sugar: 0g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg