Easy Nashville Hot Fried Catfish - Golden, Crispy, and Delicious | The Ultimate Southern Fish Fry

MeatFry

वर्ष2025

अवधि7m

अभी देखें

7.6

Make the crispiest Southern Fried Catfish at home with this easy recipe! Soaked in buttermilk, coated in seasoned cornmeal, and fried to golden perfection, this catfish is packed with bold, spicy flavor. Topped with a homemade Nashville hot sauce for the ultimate Southern comfort meal. Southern Fried Catfish with Nashville Hot Sauce Ingredients: For the Marinade: 1 tablespoon yellow mustard • 2 teaspoons onion powder • 2 teaspoons garlic powder • 1 teaspoon salt • ½ teaspoon cayenne pepper • 1 teaspoon smoked paprika • ½ teaspoon oregano • ½ teaspoon Old Bay seasoning • 1 tablespoon Louisiana hot sauce • 2 eggs • 1 cup buttermilk For the Breading: • 1 cup cornmeal • 1 cup all-purpose flour • ¼ cup cornstarch • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1 teaspoon salt • 1 teaspoon black pepper • 1 teaspoon smoked paprika For the Nashville Hot Sauce: • ½ cup hot oil (reserved from frying the catfish) • 1 tablespoon brown sugar • 1 tablespoon cayenne pepper • 1 teaspoon smoked paprika • 1 teaspoon chili powder • 1 teaspoon onion powder • 1 teaspoon garlic powder ⸻ Instructions: 1. Marinate the Catfish: • In a large bowl, whisk together the buttermilk, eggs, Louisiana hot sauce, onion powder, garlic powder, salt, cayenne pepper, smoked paprika, oregano, and Old Bay seasoning. • Add the catfish fillets to the bowl, making sure they are fully submerged. • Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor). 2. Prepare the Breading: • In another large bowl or shallow dish, combine the cornmeal, flour, cornstarch, onion powder, garlic powder, salt, black pepper, and smoked paprika. • Mix well to evenly distribute the seasonings. 3. Bread the Catfish: • Remove the catfish from the marinade, letting any excess drip off. • Dredge each fillet in the cornmeal-flour mixture, pressing lightly to make sure it’s fully coated. • Place the coated fillets on a tray or wire rack and let them sit for 5–10 minutes to help t