Southern Fried Catfish with Coleslaw Recipe

Southern fried catfish is a beloved dish that’s crispy on the outside, tender on the inside, and bursting with flavor. Paired with tangy coleslaw, it’s a match made in comfort food heaven. Whether you’re making it for a family dinner or serving it at a gathering, this recipe is sure to impress. Let’s dive into the step-by-step instructions for making Southern Fried Catfish with Coleslaw.

Ingredients for Southern Fried Catfish

• 4 catfish fillets (fresh or frozen, thawed)
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil (for frying)

Pro Tip:

For an extra crispy coating, add a tablespoon of cornstarch to the dry ingredients. This helps create a crunchier texture.

Ingredients for Coleslaw

• 4 cups shredded cabbage (you can use a pre-packaged coleslaw mix for convenience)
• 1 large carrot, grated
• 1 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or sugar
• 1 tsp Dijon mustard (optional for extra tang)
• Salt and black pepper to taste

Pro Tip:

Let the coleslaw sit in the fridge for at least an hour before serving to allow the flavors to meld together.

Directions for Southern Fried Catfish

1. Prep the Catfish:
   • Pour buttermilk into a shallow dish and season it with a pinch of salt and pepper.
   • Dip the catfish fillets into the buttermilk, coating each piece thoroughly.
2. Prepare the Dry Coating:
   • In a separate shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure an even distribution of spices.
3. Coat the Fish:
   • After dipping the catfish in the buttermilk, dredge each fillet into the seasoned cornmeal mixture. Press down slightly to ensure a thick, even coating.
4. Fry the Catfish:
   • Heat about 2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should reach 350°F for perfect frying.
   • Carefully place the coated fillets into the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes per side or until the fish is golden brown and crispy. The internal temperature should reach 145°F when fully cooked.
5. Drain and Serve:
   • Remove the catfish from the oil and place it on a plate lined with paper towels to drain any excess oil.

Pro Tip:

For an extra crispy finish, let the fish rest on a wire rack for a few minutes after frying to prevent the coating from becoming soggy.

Directions for Coleslaw

1. Prepare the Veggies:
   • In a large bowl, combine the shredded cabbage and grated carrot.
2. Make the Dressing:
   • In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard (if using). Add salt and pepper to taste.
3. Toss the Coleslaw:
   • Pour the dressing over the cabbage and carrot mixture, tossing gently until the vegetables are fully coated.
4. Chill and Serve:
   • Cover the coleslaw and refrigerate for at least an hour before serving to allow the flavors to blend.

Pro Tip:

If you want a crunchier texture, you can add apple slices or radishes to the slaw for added flavor and crunch.

Serving Suggestions

Serve your Southern Fried Catfish with a generous helping of coleslaw on the side. For a complete Southern meal, consider pairing it with cornbread, fried okra, or hushpuppies. A squeeze of fresh lemon over the catfish will also elevate the dish.

Enjoy this classic Southern comfort food that’s perfect for any occasion!