Cracker Barrel Fried Catfish
Cracker Barrel’s fried catfish is a classic Southern dish, known for its perfectly crispy, golden coating and tender, flaky fish. This recipe is easy to follow, requiring only a few simple ingredients, and it’s perfect for recreating that restaurant-quality taste in the comfort of your home. The key is the crispy cornmeal coating and the right frying technique, ensuring your catfish comes out perfectly every time.
Equipment
- Frying Pan or Deep Fryer (1 unit)
- Thermometer (1 unit, optional but recommended for oil temperature)
- Shallow Bowl (2 units)
- Paper Towels (for draining, 1-2 sheets)
- Slotted Spoon or Tongs (1 unit)
- Plate or Tray (for resting fried catfish, 1 unit)
Ingredients
- 4 catfish fillets fresh, or thawed if frozen
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 cups cornmeal
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- Peanut or vegetable oil for frying, enough to cover the fillets
- Lemon wedges optional, for serving
- Fresh parsley optional, for garnish
Instructions
Prepare the Catfish:
- Rinse the catfish fillets under cold water and pat them dry with paper towels. Place them in a shallow dish and pour the buttermilk over the fillets. Allow the fillets to soak in the buttermilk for 20-30 minutes.
Make the Coating:
- In another shallow dish, combine the flour, cornmeal, salt, black pepper, paprika, and garlic powder. Mix well to combine.
Coat the Catfish:
- After the fillets have soaked in the buttermilk, remove them from the dish and gently shake off any excess liquid. Dredge each fillet in the cornmeal mixture, making sure each side is coated evenly. For extra crispiness, double coat by dipping the fillet back into the buttermilk and then back into the cornmeal mixture.
Heat the Oil:
- In a large frying pan or deep fryer, heat the oil to 350°F (175°C). If using a frying pan, make sure there is enough oil to cover the fillets at least halfway.
Fry the Catfish:
- Carefully place the coated catfish fillets in the hot oil, being cautious not to overcrowd the pan. Fry the fillets for 3-4 minutes per side, or until golden brown and crispy. Use a thermometer to maintain the oil temperature at 350°F.
Drain and Serve:
- Once the catfish is fried to a golden crisp, remove it from the oil and place it on paper towels to drain excess oil. Serve immediately with lemon wedges and garnish with fresh parsley if desired.
Notes
- For a healthier option, you can bake the catfish instead of frying it. Simply coat the fillets and bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
- Double Coating Tip: For extra crunch, double coating the catfish (soaking, coating, soaking again, and then coating again) ensures a thicker, crispier crust that stays intact longer.
- Leftovers: Store leftover fried catfish in an airtight container in the refrigerator for up to 2 days. To reheat, place it in an oven at 350°F for 10-15 minutes to restore the crispiness.
- Serving Suggestions: Fried catfish is best served with classic Southern sides like hushpuppies, coleslaw, French fries, or fried green tomatoes. Don't forget a side of tartar sauce or hot sauce for dipping.