Partin Valley Fried Catfish
Crispy and flavorful fried catfish with a spicy Cajun kick, perfect for seafood lovers and those craving a bold, Southern-inspired meal with a tangy lemon zest.
Ingredients
Instructions
- Starting at the rib cage, cut 3 large X's on each side of the fish.
- Sprinkle with salt; place in a shallow dish and add Tabasco sauce.
- Marinate in the refrigerator for at least 2 hours.
- Place cornmeal, flour, baking powder, and 1/2 teaspoon salt in a plastic bag.
- Drop catfish in the bag, one at a time, and shake until completely coated.
- Fry in deep hot oil (375°F) until fish float to the top and are golden brown.
- Drain on paper towels.
- Serve with lemon wedges.
Tips & Substitutions
For extra flavor, consider adding a pinch of cayenne pepper or smoked paprika to the seasoning mix. If you don't have fresh cornmeal, you can use store-bought cornmeal or even a cornmeal substitute. Be sure to let the coated fish sit for a few minutes before frying to help the crust adhere better. This dish pairs beautifully with Cabbage And Shrimp Salad for a refreshing contrast.
Serving Suggestions
Serve the fried catfish hot, garnished with fresh lemon wedges for a zesty kick. It pairs well with coleslaw or cornbread for a classic Southern meal. For a complete dining experience, consider serving with sides like hushpuppies or a light salad. For a twist, check out other American recipes that complement this dish.
Storage & Reheating
Store any leftover fried catfish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a baking sheet in a preheated oven at 350°F for about 10-15 minutes or until heated through. This helps to maintain the crispy texture better than microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Partin Valley Fried Catfish contains roughly 19 calories, with 1g protein, 3g carbohydrates, and 1g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 773mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish for this recipe?
Yes, you can use frozen catfish, but make sure to thaw it completely in the refrigerator before preparing. This helps ensure even cooking and prevents the coating from becoming soggy during frying.
What type of oil is best for frying catfish?
Vegetable oil is a good option, but you can also use peanut oil for a higher smoke point and a slight nutty flavor. Both oils will provide a nice crispy texture while frying.
How do I know when the catfish is done frying?
The catfish is done when it floats to the top of the oil and turns a golden brown color. You can also use a thermometer; the internal temperature should reach 145°F for safe consumption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).