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Southern cuisine is a celebration of rich flavors, hearty ingredients, and a deep-rooted sense of community. Renowned for its signature dishes like gumbo, jambalaya, and cornbread, Southern cooking evokes memories of family gatherings, Sunday dinners, and festive occasions. Among these beloved staples, fried fish holds a special place, serving as a quintessential dish that embodies the soul of the South.

Southern-Style Fried Fish

Discover the joy of Southern cooking with this crispy fried fish recipe that packs a flavorful kick. Perfect for gatherings or a cozy home dinner, this dish features tender catfish fillets marinated in buttermilk for added moisture and flavor. The crunchy coating, made from a blend of cornmeal and flour, creates the perfect texture. Elevate your meal with simple sides like coleslaw or lemon wedges, and enjoy a delicious taste of the South.
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Ingredients
  

4 medium-sized catfish fillets (or your favorite white fish)

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

1 tablespoon paprika

1 teaspoon cayenne pepper (adjust for heat preference)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon salt

Oil for frying (vegetable or peanut oil)

Lemon wedges (for serving)

Hot sauce (optional, for serving)

Instructions
 

Marinate the Fish: Place the catfish fillets in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 30 minutes to soak in all the flavors.

    Prepare the Breading: In a large mixing bowl, combine cornmeal, all-purpose flour, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Mix well until all dry ingredients are evenly incorporated.

      Heat the Oil: In a large skillet or deep fryer, add enough oil to cover the bottom of the pan (about 1/2 inch deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, check the oil by dropping a small bit of the breading mixture into the oil; it should sizzle and bubble.

        Coat the Fish: Remove the fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring they are completely coated. Gently shake off any excess.

          Fry the Fish: Carefully place the breaded fillets into the hot oil. Fry for about 3-5 minutes per side or until the coating is golden brown and the fish flakes easily with a fork. Avoid overcrowding the pan; fry in batches if necessary.

            Drain the Fish: Once cooked, remove the fillets and place them on a plate lined with paper towels to absorb any excess oil.

              Serve: Plate the crispy fried fish with lemon wedges on the side and drizzle with hot sauce if desired.

                Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings