Southern Fish Fry

Famous for its delicious, crunchy, and golden-battered fish, Southern Fish Fry is a popular Southern American cuisine. For a fish fry that is both crispy and soft, try this recipe’s expert combination of seasonings and cooking methods. An ode to the welcoming hospitality and culinary heritage of the South, this meal is ideal for a casual weekend get-together with loved ones. It is an excellent method of adorning your table with a touch of Southern hospitality.
Coleslaw, hush puppies, cornbread, and other traditional Southern dishes go well with fish fries. A wedge of lemon or a dab of tartar sauce may give a little of flavor to the dish. A light cucumber salad or cheesy macaroni and cheese might round off the dinner. To top it all off, have some refreshing iced tea or beer on the side!
Meals for Four: Southern Fish Fry
What You Need: 4 fillets of catfish

Two cups of cornmeal and one cup of buttermilk
50/50 ml of all-purpose flour
1/4 teaspoon of paprika
Powdered garlic, measuring one teaspoon
Onion powder, 1 teaspoon
half a teaspoon of cayenne spicy pepper
Add salt and pepper as desired.
Veggie frying oil
Serving citrus wedges
How to Follow
1. Lightly sprinkle some salt and pepper on the catfish fillets after wiping them dry with a paper towel.
2. Place the fish fillets in a shallow dish and soak them for about 10 minutes in the buttermilk.
3. Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, and a bit of salt in a separate shallow basin.

4. Taking out the fillets from the buttermilk, let any extra liquid drain out, and then cover them completely in the cornmeal mixture.
5. In a big deep-fryer or cast-iron pan, bring about one inch of vegetable oil to a temperature of 350°F, or 175°C.
6. Gently add the coated fish fillets to the heated oil, being sure not to cram too many at once. About three to four minutes each side in a hot pan will get the fillets nice and crispy.
7. After frying, place the fish on a paper towel-lined plate or use tongs to transfer it to a slotted spoon. This will help to remove any leftover oil.
8. Arrange the lemon wedges with the cooked fish and serve.

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