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Golden Crunch, Southern Soul: Fried Catfish with a West African Seasoning Kick
Yo, yo, yo! —this Southern fried catfish is seasoned to seduce. We took that classic cornmeal-crusted catfish and gave it a West African vibe with a kiss of Jollof spice—smoky tomatoes, warm ginger, and a touch of heat that hits just right.
It's golden, it’s crispy on the outside, flaky and tender on the inside—light enough to dance, bold enough to stick to your ribs. Fried quick and hot in under 10 minutes, you get that high-fidelity crunch without over complicatin’ your kitchen groove.
No more forgettable fried fish; we're putting flavor first with a spice blend that brings a bit of Africa and soulful swagger to your plate. Like The Emotions' harmonies on “Blind Alley,” it’s layered, unexpected, and leaves you wanting that chorus—again and again.
That jollof seasoning hits different! And sets this catfish apart from your mama and grandmama's recipes. It's got that same crispy, flaky texture, but the seasoning is a major flava bomb that makes takes this fish down an alley less travelled but so so worth it! As a side note, jollof seasoning is a great replacement for old bay seasoning especially when it comes to beer steamed shrimp.
Beats and Eats (music to pair with Fried Catfish)
"Blind Alley" is layered, soulful, and unexpected—just like this catfish. That crisp rhythm section mirrors the crackle of a hot skillet, while the bassline and powerful vocal harmonies walk you straight into the smoky, savory depths of jollof-spiced seasoning. Both the track and the dish deliver surprises in every note and bite—bold, nostalgic, and oh-so-satisfying.
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.
Marwin's Flavor-philes and Liner Notes
Cooking tips to elevate flavor and texture based on tried and true recipe testing
Flavor
- Smoked Paprika: Though I'm givin the dish a West African twist I felt like I still needed a spice that anchors the seasoning in Southern soul food.
- Ginger Powder: I wanted to make things a bit more interesting. Ginger adds sharp, peppery brightness which cuts through the richness of the fried fish and ties back to Jollof’s West African roots
- Cayenne: I wanted some heat but not overwhelming. Cayenne plays the spark role in the rub giving the fish that back-of-the-throat kick that keeps things fun
- Dried Thyme: I needed a common ingredient to be the connector that makes this Southern & African fusion work! Thyme plays a big role in both cuisines
- Nutmeg: I used It for its warmth. Needed a background player to lift the blend with a familiar depth reminiscent of Creole or Caribbean spice profiles.
- Coriander: Brings citrusy, floral brightness to the mix—balancing the heat with a top note that lifts the heavier spices. Chosen here for its ability to open up the palate and keep the rub tasting vibrant, not muddy.
- Cinnamon: It's sweet warmth is used here to hint at the sweet-savory contrasts of both Southern and West African cuisine.
Texture
- Buttermilk: I like it as not just a flavor-infuser, but also a tenderizer. But more importantly, experience has taught me It helps the dry dredge cling better, which means more crispy bits after frying.
- Corn Flour: Has finer texture which i like to use in combo with cornmeal - flour fills in the gaps that the coarser cornmeal might miss, giving you that smooth golden armor on your catfish while still keeping that corn flavor.
- Cornmeal: The crunch MVP! Of course to keep things Southern it's a must! Coarse cornmeal delivers that gritty, golden crust that Southern fried catfish is famous for. It's hearty and holds up well in hot oil, ensuring the texture contrasts just right with the soft, flaky fish inside.
Serving Suggestions
Serve these fried catfish fillets up Captain D's or Long John Silver's style - hush puppies, french fries and slaw. When it comes to Southern Food, I opt for grandma's hot water cornbread and one of the more popular recipes on the site - my collard greens slaw which is somehow both tangy and creamy. Don't forget that hot sauce!
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Ingredients
- 1 lb catfish
- 1 cup cornmeal
- ¼ cup corn flour
- 1 cup buttermilk
- 1 teaspoon dried thyme
- ½ tablespoon garlic powder
- 1 teaspoon ginger
- 2 teaspoon cinnamon
- 1 teaspoon coriander
- 1 teaspoon nutmeg
- 1 teaspoon cayenne
- 1 tablespoon smoked paprika
- ½ tablespoon pepper
- 1 tablespoon kosher salt
Instructions
- Mix all spices together in a mixing bowl. Add ¼ of the spice mix to buttermilk and mix well. Add fish to the buttermilk/spice mix. Marinate for at least an hour.
- Mix cornmeal plus flour, and half of remaining spice mix and set aside. Preheat fryer with oil to 350 degrees F (or, alternatively, heat oil in a skillet).
- Remove fish from buttermilk, then dredge in cornmeal mix. .
- Add to the fryer and cook about 4 minutes. If cooking via skillet it will be about 3 minutes per side
- Remove fish from fryer and let cool/drain on a wire rack, lined baking sheet, or paper towels. Sprinkle remaining spice mix onto the cooked fish. Serve with slaw or fries, and don’t forget your favorite condiment.
Video
Marwin Brown
Tuesday 21st of June 2022
Outstanding! Glad everyone enjoyed it and thanks for trying it!