"Blind Alley" Make The Best Southern Fried Catfish Recipe

Southern fried catfish with jollof spice, my take on my Grandmother’s classic Friday night fish fry tried and true.

Welcome to the wonderful world of southern catfish! This delicious dish is made with a recipe that is seasoned with a homemade jollof spice seasoning mix.

The perfect blend of spices and herbs give this catfish a distinct flavor that is sure to please your taste buds.

The succulent, flaky fish pairs perfectly with the crispy, golden brown exterior cornmeal crust. Whether you serve it as an entree or appetizer, this dish is sure to be a hit at your next party or gathering. So what are you waiting for? Get cooking!

Jollof refers to a West African spice mix, that I was introduced to by Zoe Adjonyoh author of Zoe’s Ghana Kitchen. I tweaked her dry seasoning mix slightly and seasoned the fried catfish with it. This ain't your grandma's old bay seasoning recipe.

Full disclosure this was my first time ever eating or cooking fried fish of any kind. It’s a long story but longtime fish intolerance prevented me from ever participating fully in our weekly family fish fries.

I learned to cook fish blindly, relying on my wife for quality control input. Though I had no idea of the taste and texture profile, I used my site recollection of my grandmother in action to deliver this recipe.

For a cool breakdown on how the music chords in song “Blind Alley” relates to the recipe check-out this tasting notes feature which explores the connection between food and music using this Southern Fried Catfish recipe.

Beats and Eats (music to pair with fried catfish)

Pairing The Emotions' song "Blind Alley" with fried catfish creates a delightful sensory experience that combines the soulful rhythm of the music with the mouthwatering flavors of the dish. As you savor the crispy and succulent bites of fried catfish, let the infectious groove of "Blind Alley" transport you to a place where music and food intertwine in perfect harmony.

The soulful vocals and captivating melodies of The Emotions' "Blind Alley" evoke a sense of nostalgia and emotional depth, complementing the rich and vibrant flavors of the catfish. The rhythmic beats and soul-stirring lyrics create a captivating atmosphere, enhancing the enjoyment of each delicious bite.

As the song's rhythm flows through you, the crispy exterior of the fried catfish gives way to tender and flavorful flesh, leaving you craving more. The combination of the song's passionate energy and the catfish's satisfying crunch creates a symphony for your taste buds and a rhythm for your soul.

Whether you're enjoying fried catfish at a family gathering, a cozy Southern restaurant, or even in the comfort of your own home, let the soulful sounds of "Blind Alley" by The Emotions enhance your dining experience. Allow the music to elevate your appreciation for the flavors and textures of the dish, making every bite a memorable and enjoyable moment.

So, sit back, indulge in the deliciousness of fried catfish, and let the enchanting melody of "Blind Alley" by The Emotions transport you to a place where music and culinary delight intertwine, creating an unforgettable fusion of senses.

History of Southern Fried Catfish

The history of Southern fried catfish is deeply rooted in the culinary traditions of the American South, where it has become an iconic dish celebrated for its delicious flavors and cultural significance.

Catfish, a bottom-dwelling freshwater fish, has been a plentiful and widely available in the South for centuries. Native American tribes were among the first to catch and cook catfish in the region, but the technique of frying catfish was introduced by enslaved African who brought their culinary expertise and traditions from West Africa to the colonized South. They adapted their cooking techniques to the ingredients available in their new environment.

Frying catfish worked perfectly because it made the fish more palatable and masked any potential "off" flavors that could arise from muddy river waters which is where the bottom feeding catfish dwelled. The process of frying created a crispy exterior while keeping the fish moist and tender on the inside.

As time passed, Southern fried catfish gained popularity within African American communities and eventually spread throughout the region. It became a staple in soul food cuisine, which emerged as a rich and vibrant culinary tradition that celebrated African American culture. Black Southern fried catfish hits differently though thanks to that corn meal crust and extra extra on the seasoning. Most soul food catfish fried recipes will call for Louisiana or cajun type seasoning mix. I changed things up a bit by subbing in jollof seasoning further connecting this dish to African cuisine.

What Is Jollof Spice

Jollof spice is a flavorful blend of herbs and spices commonly used in West African cuisine, particularly in dishes like Jollof rice. It is a key component in creating the vibrant and aromatic flavors that define this beloved dish. Jollof spice typically consists of a combination of ingredients such as onions, garlic, ginger, chili peppers, paprika, thyme, cloves, nutmeg, and various other spices.

The precise combination of spices can vary depending on regional preferences and individual recipes, but the aim is to achieve a balance of flavors that enhances the overall taste of the dish. Jollof spice adds depth, warmth, and a hint of spiciness to the rice, infusing it with a tantalizing aroma and creating a delicious blend of flavors.

When using Jollof spice, it is common to sauté it with onions and other ingredients to release the flavors and allow them to meld together. This step helps to intensify the spice blend and infuse it throughout the dish, resulting in a rich and tantalizing culinary experience.

Jollof spice is not limited to Jollof rice alone and can be used in other West African dishes such as stews, grilled meats, and vegetable dishes. It is a versatile blend that adds a distinct and authentic touch to a wide range of recipes, bringing the vibrant flavors of West Africa to your plate.

Full disclosure this was my first time ever eating or cooking fried fish of any kind. It’s a long story but longtime fish intolerance prevented me from ever participating fully in our weekly family fish fries.

I learned to cook fish blindly, relying on my wife for quality control input. Though I had no idea of the taste and texture profile, I used my site recollection of my grandmother in action to deliver this recipe.

For a cool breakdown on how the music chords in song “Blind Alley” relates to the recipe check-out this tasting notes feature which explores the connection between food and music using this Southern Fried Catfish recipe.

What kind of fish is catfish?

Catfish is a popular dish in the South. It's a white fish that's considered a bottom feeder. Blue catfish is a mild fish and the most popular type. It has a sweet flavor that makes them versatile and great for a number of different dishes.

Choosing The Right Catfish

When choosing catfish for frying, there are several factors to consider to ensure a delicious and satisfying meal:

1. Freshness:
   • Choose fresh catfish with firm, translucent flesh. Look for fillets that have a clean, briny scent, indicating their freshness.
2. Appearance:
   • Select fillets that are free from any discoloration, off-putting odors, or signs of freezer burn. The flesh should have a vibrant color and a moist appearance.
3. Texture:
   • Opt for catfish fillets with a smooth and moist texture. Avoid any fillets that feel slimy or have a mushy consistency.
4. Thickness:
   • Choose fillets that are of uniform thickness. This ensures even cooking when frying, preventing parts of the fillet from becoming overcooked or undercooked.

COOKING INGREDIENTS

• Fresh Catfish fillets - farmed catfish or fresh caught both work fine.
• Cornmeal (the key to a crispy crust)- brings a slightly sweet and nutty taste, complementing the natural flavor of the fish. The coarse texture of cornmeal also contributes to the crispy and crunchy exterior that is characteristic of well-fried catfish.
• Corn flour
• Buttermilk - acts as a tenderizing agent, helping to break down the proteins in the catfish fillets. This results in a more tender and moist final product. The acidity in buttermilk also assists in maintaining the juiciness of the fish during the frying process.
• Dried Thyme - The herb's savory notes complement the natural richness of the catfish, while its earthy undertones add depth to the taste experience. The aromatic nature of dried thyme also provides a subtle herbal dimension that enhances the overall savory character of the fried catfish.
• Garlic Powder - infuses the dish with a distinct garlic flavor, creating a harmonious balance with the natural richness of the fish. Its savory profile adds complexity to the overall taste, and the aromatic quality of garlic powder contributes to the appetizing aroma of the fried catfish.
• Ground Ginger - The warm and slightly pungent notes from ground ginger enhance the savory aspects of the catfish, providing a gentle kick without overpowering the dish.
• Cinnamon - adds a warm, sweet, and slightly spicy flavor to dishes. Though not traditional in savory Southern dishes it adds a great contrasting element to the seasoning making things more interesting.
• Coriander - adds a citrusy, slightly sweet, and mildly earthy flavor to fried catfish.
• Nutmeg - contribute a subtle warmth and complexity. Its sweet and nutty undertones may add a unique twist to the seasoning, providing a nuanced layer of flavor. However, it's important to use nutmeg sparingly, as its flavor can be overpowering in larger quantities and may not be a traditional choice for Southern-style fried catfish.
• Cayenne Pepper - adds a spicy and pungent flavor to fried catfish.
• Smoked paprika - adds a rich, smoky, and slightly sweet flavor to fried catfish.
• Black Pepper
• Kosher salt
• Vegetable oil or Peanut oil

How to make the perfect catfish batter

When it comes to creating the best batter for frying catfish, a combination of ingredients can elevate the flavor and texture of the dish. Here are some top choices for batter ingredients:

1. Cornmeal: Cornmeal is a staple in catfish batter and provides a satisfying crunch. Opt for fine or medium-grind cornmeal for a smoother texture.
2. Flour: I'm partial to corn flour. Combining corn flour with cornmeal helps create a lighter batter while still providing a crispy coating.
3. Seasonings: A variety of seasonings can be added to the batter to elevate the flavor profile. Some popular options include paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. I used a homemade Jollof seasoning mix. Adjust the amounts to suit your taste preferences.
4. Buttermilk: Using buttermilk as a liquid component in the batter helps tenderize the catfish and adds a subtle tangy flavor. It also aids in binding the dry ingredients together.
5. Hot Sauce: For those who enjoy a bit of heat, a dash of hot sauce can be added to the batter for a flavorful kick.

Remember, the ratios and proportions of these ingredients can vary based on personal preference and the desired texture. Experiment with different combinations to find your perfect batter. With the right mix of ingredients, your fried catfish will turn out beautifully crispy, flavorful, and irresistible.

FRYING CATFISH THE SOUTHERN WAY

Mix all the spices together in a small mixing bowl and set aside

Marinate the fish

Pour the buttermilk in a large bowl. Add a ¼ of the jollof seasoning and mix well. 

Add the fish to a glass container or large ziplock bag and cover with the buttermilk mix.

Let the fish marinate in the fridge for about 2 hours.

Bread the fish

Remove the fish from the fridge. Place a wire rack over a baking pan or cookie sheet as part of your frying station.

Mix the cornmeal and flour together in a shallow dish, then add half of the remaining spices and mix well.

Remove the fish from the buttermilk brine and dredge fillets in the cornmeal breading. Place breaded catfish on the wire rack.

Fry the catfish

While the catfish warms to room temperature, heat up your fryer to 350 degrees F or alternatively heat oil in a cast iron skillet.

Place fillets one at a time to the deep fryer or dutch oven and fry catfish for about 4-5 minutes. If cooking in a skillet you’ll need to cook for about 3 minutes per side. Use a fish spatula to flip and remove the fish.

Remove the fish from the hot oil and allow to cool/drain on the wire rack lined baking sheet or paper towels lined in a bowl. Sprinkle the fish with the remaining seasoning mix. Serve

What To Serve With Fried Catfish Fillets

When it comes to serving fried catfish, there are several delectable accompaniments that can elevate your meal and create a truly satisfying Southern dining experience. Here are some classic options to consider:

1. Hush Puppies or in my case black eyed pea fritters
2. Coleslaw
3. French Fries
4. Cornbread
5. Collard Greens
6. Macaroni and Cheese
7. Tartar Sauce
8. Sweet Tea
9. Fried Black eyed Peas

COOKING TIPS AND CONSIDERATIONS

FOR THE BEST FRIED CATFISH RECIPE

This recipe works with other types of white fish including tilapia, flou

This recipe works with other types of white fish including tilapia, flounder, cod, etc.

For any fish recipes choose fresh fish. Avoid any fish with that strong fishy odor.

All-purpose flour can be used in place of corn flour. But, absolutely do not substitute anything for the cornmeal!

Use a good paprika! The seasoning mix is great and adds a lot of flavor and nuance, but a good paprika adds a level of smokiness and depth that levels this up

Mix the dredge ingredients thoroughly, especially given the spice seasonings added. Paprika and cayenne are quite red as you know, if not mixed properly into the cornmeal and flour you’ll have dark spots on different parts of the fish. It's not a dramatic impact on flavor, but visually you lose a little bit.

Don’t overcook the fish. The fish will continue to cook outside of the fryer as it cools.

No one wants soggy fish! Don't place your perfectly fried catfish on a paper towel. Once you remove the fillets from the fryer place them on a metal cooling rack above a sheet pan.

If you're cooking filets in batches be mindful of the temperature of the oil. Removing and adding fish will impact temperature levels. I like to use a good deep-fry thermometer to monitor for the correct temperature

Southern fried catfish is best enjoyed fresh out of the fryer, but leftovers can be reheated in the oven or microwave.

Serve with hush puppies, jollof rice, duck fat french fries and this collard greens slaw

Top with a quality vinegar-based hot sauce, tartar sauce, and/or lemon wedges.

Frequently Asked Questions (FAQs) About Frying Catfish

What kind of catfish is best for frying.

While there are several different types of catfish that can be used, the most popular type is the channel catfish. This type of catfish has a light, flaky flesh that is ideal for frying. Blue catfish is also common and a good choice.

How do you bread the catfish?

The most traditional method is to use a combination flour mixture using cornmeal and flour, but some people also like to add seasoning to the mix. Lemon pepper seasoning is quite common. Once the catfish is coated in the breading mixture, it is then fried in hot oil until it is golden brown and crisp.

What kind of oil do you use for frying catfish?

There are a few different oils you can use for frying catfish. Canola oil, vegetable oil, and peanut oil are popular options. You'll need to heat the oil in a large skillet or Dutch oven over medium-high heat. I don't recommend olive oil is it has a low smoke point meaning it will not hold up well to high heat.

MORE RECIPES

Sharing is caring!