Mississippi: Catfish Fry

BY diyabaro@arc-en-ciel.org January 6, 2025

Mississippi: Catfish Fry

History: Catfish fry involves a combination of indigenous and African American culinary. Indigenous tribes in Mississippi such as the Chickasaw were the first to catch and cook catfish from the regions rivers and streams. Enslaved African American brought frying techniques which later influenced southern cooking traditions, and even after the civil war, the African Americans who were able to be free continued to fish and fry catfish.

Symbolism: This symbolizes Mississippi agricultural natural heritage, and the cultural fusion of African Americans.

Ingredients

For the Catfish:

  • 4 catfish fillets (fresh or thawed if frozen)
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • ½ tsp black pepper
  • Oil for frying (peanut, vegetable, or canola oil)

For Serving:

  • Lemon wedges
  • Hot sauce (like Tabasco or Crystal)

1. Marinate the Catfish

  1. Rinse the catfish fillets and pat them dry with paper towels.
  2. In a large bowl, combine the buttermilk and hot sauce (if using).
  3. Add the catfish fillets to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

2. Prepare the Coating

  1. In a shallow dish, mix the cornmeal, flour, paprika, garlic powder, cayenne (if using), salt, and black pepper.

3. Coat the Catfish

  1. Remove the fillets from the buttermilk, letting any excess drip off.
  2. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating.
  3. Place the coated fillets on a wire rack or baking sheet and let them sit for 10-15 minutes to help the coating adhere.

4. Heat the Oil

  1. In a large, deep skillet or Dutch oven, heat about 2 inches of oil to 350°F. Use a thermometer to maintain the temperature.

5. Fry the Catfish

  1. Fry the fillets in batches, being careful not to overcrowd the pan.
  2. Cook for 4-5 minutes per side, or until the catfish is golden brown and crispy. The internal temperature should reach 145°F.
  3. Remove the fillets and place them on a wire rack or paper towels to drain excess oil.

6. Serve

  • Serve the fried catfish hot with lemon wedges, hot sauce, and your favorite Southern sides like coleslaw, hush puppies, or fries.