Southern Fried Catfish from Golden Chick features crispy, golden-breaded catfish fillets seasoned with a blend of southern spices, served hot with a crunchy exterior and tender, flaky white fish inside.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Tongs
- Meat thermometer
- Baking sheet (for resting)
- Wire rack
- Chef’s knife
- Cutting board
- Measuring spoons/cups
Ingredients
- 1 lb (450g) catfish fillets
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons salt
- Vegetable oil (for frying)
When preparing Southern Fried Catfish, choosing fresh catfish fillets is essential to achieve the perfect flaky texture inside. Soaking the fillets in buttermilk mixed with hot sauce helps tenderize the fish and infuses it with subtle heat. The breading combines cornmeal and all-purpose flour with paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create the signature crispy and flavorful coating. Vegetable oil should be heated to the proper frying temperature to ensure a crunchy exterior without absorbing excess oil, and using a meat thermometer helps maintain food safety. Your copycat Southern Fried Catfish from Golden Chick will deliver the authentic taste of crispy, golden-breaded catfish seasoned with southern spices.
Instructions
- Rinse and pat dry catfish fillets; cut into desired portions if needed.
- In a mixing bowl, combine buttermilk and hot sauce.
- Submerge catfish fillets in the buttermilk mixture; cover and refrigerate for at least 30 minutes.
- In another bowl, mix together cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
- Preheat vegetable oil in the deep fryer to 350°F (175°C).
- Remove catfish fillets from buttermilk; allow excess to drip off.
- Dredge fillets in the cornmeal mixture, pressing to coat well on all sides.
- Place coated fillets on a wire rack set over a baking sheet.
- Fry fillets in batches for 4–6 minutes, or until golden brown and cooked through (internal temp 145°F/63°C).
- Remove fried catfish with tongs and let rest on a clean wire rack.
- Serve hot.
Substitution
Southern Fried Catfish from Golden Chick copycat recipe offers crispy, golden-breaded catfish fillets with a flavorful Southern spice blend. If you don't have buttermilk on hand, you can substitute it with a mixture of milk and lemon juice or vinegar to achieve a similar tangy effect. Use a digital meat thermometer to ensure the catfish reaches an internal temperature of 145degF (63degC) for safe and perfect doneness. You can fry the catfish in vegetable oil, but peanut or canola oil work well for a high smoke point and crispy texture. Resting the fillets on a wire rack over a baking sheet helps maintain crispiness by preventing soggy bottoms.
Tips
Ensure your catfish fillets are thoroughly patted dry before soaking them in the buttermilk mixture; excess moisture can prevent proper breading adhesion. Maintain the deep fryer oil temperature consistently at 350degF (175degC) to achieve that perfect crispy golden crust without overcooking. Press the cornmeal coating firmly onto each fillet to create an even, crunchy exterior that locks in the tender, flaky texture. Use a meat thermometer to verify the internal temperature reaches 145degF (63degC), ensuring your fried catfish is safely cooked yet juicy.
Nutritions
Southern Fried Catfish from Golden Chick provides a good source of lean protein from the catfish fillets, supporting muscle maintenance and repair. The dish contains significant amounts of carbohydrates and fats due to the cornmeal coating and deep-frying process, which increases calorie content. Spices such as paprika, cayenne pepper, and garlic powder add flavor without adding calories or sodium, while the buttermilk soak helps tenderize the fish. To balance your meal, consider pairing it with vegetables or a salad to increase fiber and micronutrient intake.
Storage
Store leftover Southern Fried Catfish in an airtight container and refrigerate within two hours of cooking to maintain its crispiness and flavor. You can reheat the catfish in a preheated oven at 375degF (190degC) for 10-15 minutes to restore its crunchy exterior without drying out the tender fish inside. For longer storage, freeze the fillets in a single layer on a baking sheet, then transfer them to a freezer-safe bag, ensuring they are used within 1-2 months for optimal taste.
Variation or Alternatives
You can substitute catfish with other firm white fish like cod or tilapia for a different flavor profile. Swap buttermilk with a mixture of plain yogurt and lemon juice to maintain acidity and tenderness. Instead of deep frying, pan-fry the coated fillets in a cast iron skillet with oil, turning once for a crisp, evenly cooked crust. Experiment with adding dried herbs such as thyme or oregano into the cornmeal mix to elevate the seasoning complexity.
Allergies
Southern Fried Catfish from Golden Chick contains common allergens such as fish and wheat from the all-purpose flour, which could trigger reactions in individuals with seafood or gluten allergies. The use of buttermilk also introduces dairy, posing a risk for those with milk allergies or lactose intolerance. Your sensitivity to any of these ingredients should be carefully considered before enjoying this dish.
Why this recipe?
Southern Fried Catfish from Golden Chick is prized for its perfectly crispy, golden batter that locks in the tender, flaky fish flavor. The meal features a unique blend of seasonings that balance a mild spice with savory undertones, creating a satisfying taste experience. You will appreciate its authentic Southern charm paired with an irresistibly crunchy texture that makes each bite memorable. Recreating this beloved dish at home allows you to enjoy a restaurant-quality Southern classic with the convenience of personalized seasoning and fresher ingredients.