Southern Fried Catfish Recipe

Vegan catfish fillets: Plant-based alternative to traditional catfish, often made from soy or other protein sources.

Cornmeal: A coarse flour made from dried corn, used to give the fillets a crispy coating.

All-purpose flour: A versatile flour used to help bind the coating to the fillets.

Paprika: A spice made from ground red peppers, adding a mild heat and vibrant color.

Garlic powder: A powdered form of garlic, providing a savory flavor.

Onion powder: A powdered form of onion, adding depth to the seasoning.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity to the seasoning.

Non-dairy milk: A plant-based milk alternative, such as almond or soy milk, used to help the coating adhere to the fillets.

Apple cider vinegar: Adds a slight tang and helps to curdle the non-dairy milk, creating a buttermilk-like consistency.

Vegetable oil: Used for frying the fillets, giving them a crispy and golden exterior.

When preparing the cornmeal mixture, ensure that the paprika, garlic powder, onion powder, salt, and pepper are evenly distributed throughout the cornmeal and flour. This will guarantee that each vegan catfish fillet is uniformly seasoned, enhancing the overall flavor profile of the dish.

• Vegan catfish fillets - Substitute with hearts of palm fillets: Hearts of palm have a flaky texture that mimics the texture of fish, making them a great plant-based alternative.

• Cornmeal - Substitute with polenta: Polenta is essentially coarsely ground cornmeal and can be used interchangeably in recipes requiring cornmeal.

• All-purpose flour - Substitute with chickpea flour: Chickpea flour is a high-protein, gluten-free alternative that works well for coating and frying.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the dish.

• Garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar flavor profile and can be used in the same quantity.

• Onion powder - Substitute with granulated onion: Granulated onion offers a similar taste and texture, making it a suitable replacement.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same amount as regular salt.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• Non-dairy milk - Substitute with oat milk: Oat milk has a neutral flavor and creamy texture, making it a good alternative for non-dairy milk in this recipe.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity and tanginess, similar to apple cider vinegar.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the vegan catfish fillets to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled fillets in an airtight container. If stacking, separate each fillet with parchment paper to maintain their crispy texture.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, wrap each fillet individually in plastic wrap or aluminum foil. This helps prevent freezer burn and keeps the fillets fresh.
• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the fillets in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the fillets in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, use an air fryer for a quicker and equally crispy result.
• Avoid microwaving the fillets, as this can make the coating soggy and unevenly heated.

• Oven Reheating:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover vegan catfish fillets on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the fillets with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Reheating:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the vegan catfish fillets in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Stovetop Reheating:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Add the vegan catfish fillets to the skillet.
  3. Cook for about 3-4 minutes on each side, or until they are heated through and crispy.

• Microwave Reheating:

  1. Place the vegan catfish fillets on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking frequently to ensure they are heated through but not soggy.

• Mixing bowl: Use this to combine the non-dairy milk and apple cider vinegar, allowing it to curdle.

• Another bowl: This is where you will mix the cornmeal, flour, and spices to create the dredging mixture.

• Frying pan: Heat the vegetable oil in this to fry the vegan catfish fillets.

• Tongs: Use these to handle the fillets while dipping them in the milk mixture and dredging them in the cornmeal mixture.

• Paper towels: Place these on a plate to drain the excess oil from the fried fillets.

• Measuring cups: These are essential for accurately measuring the cornmeal, flour, and non-dairy milk.

• Measuring spoons: Use these to measure out the paprika, garlic powder, onion powder, salt, and black pepper.

• Whisk: This will help you mix the non-dairy milk and apple cider vinegar thoroughly.

• Spatula: Use this to carefully flip the fillets while frying to ensure they cook evenly on both sides.

Prepare the milk mixture ahead: Mix the non-dairy milk and apple cider vinegar in advance and store it in the fridge. This saves time when you start cooking.

Pre-mix dry ingredients: Combine the cornmeal, flour, and spices in a container the night before. This makes the dredging process quicker.

Use a deep fryer: If you have a deep fryer, use it instead of a frying pan. It heats up faster and cooks more evenly.

Batch fry: Fry multiple vegan catfish fillets at once to save time. Ensure the oil is hot enough to maintain crispiness.