Southern Fried Catfish Fillets

Golden, crispy catfish fillets dredged in seasoned self‑rising flour and pan‑fried to perfection—no buttermilk soak required

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Ingredients

* 4 catfish fillets 5–7 oz each
* 1 cup self‑rising flour
* ½ tsp cayenne pepper
* 1 tsp garlic powder
* ¾ tsp salt divided
* ½ tsp black pepper
* Canola or peanut oil for frying (about 2 cups)

Instructions

===Instructions===
# **Make Seasoned Flour:** In shallow dish whisk flour, cayenne, garlic powder, ½ tsp salt, pepper.
# **Prep Fish:** Pat fillets bone‑dry. Sprinkle remaining ¼ tsp salt over both sides.
# **Double Dredge:** Press fillets in seasoned flour, shake off excess, repeat for second coat. Rest on rack 10 minutes.
# **Heat Oil:** Heat 1 inch oil in cast‑iron skillet to 375 °F.
# **Fry:** Lower fillets into oil; fry 7 minutes per side until deep golden and 145 °F internal.
# **Drain & Serve:** Transfer to rack; rest 3 minutes. Serve hot with lemon wedges.

Notes

* **Cornmeal Version:** Replace ½ cup flour with fine cornmeal.
* **Spice Level:** Halve cayenne for milder heat; double for spicy.
* **Nutrition (per fillet):** 312 cal, 12 g fat, 16 g carbs, 32 g protein (estimate).