Air Fryer Southern Fried Catfish – A Sunday Fish Fry Favorite, Made Lighter for Today’s Kitchen
Ingredients You’ll Need
Fish
2 pounds catfish fillets
1 cup milk
Juice of 1 lemon (about 2 teaspoons)
1/2 cup yellow mustard
Homemade Louisiana-Style
Cornmeal Fish Fry Mix
1/2 cup cornmeal
½ cup all-purpose flour
2 tablespoons dried parsley flakes
1½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
Step-by-Step Instructions
- Make the Buttermilk Soak
Place the catfish fillets in a shallow container. Pour in the milk, then squeeze about two teaspoons of fresh lemon juice into it. Stir gently. Cover and refrigerate for 15 minutes. This step tenderizes the fish and removes any strong flavors.
- Mix the Cornmeal Coating
In a shallow bowl, combine the cornmeal, flour, parsley, salt, pepper, chili powder, garlic powder, onion powder, and cayenne. Stir until evenly mixed.
- Dry the Fish
Remove the fillets from the buttermilk and pat them completely dry with paper towels. This is crucial for a crispy crust.
- Apply the Mustard
Spread yellow mustard generously over both sides of each fillet. Don’t worry-it won’t taste “mustardy.” It melts into the seasoning and helps the coating stick beautifully.
- Bread the Fillets
Press each fillet into the cornmeal mixture, coating both sides well. Don’t rush this step-thick coating equals crunch.
- Air Fry
Lightly grease the air fryer basket. Place the fillets in a single layer and spray generously with oil. Cook at 390-400°F for 10 minutes.
- Flip and Finish
Flip the fillets carefully, spray again with oil, and cook an additional 3-5 minutes until golden brown and crispy.
Serve immediately.