Fried Catfish
Method
- Step 1: Shake up your cornmeal, flour, and all the seasonings (salt, pepper, cayenne, lemon pepper, and paprika) in a brown bag or zip-top bag. Step 2: Next, whip those eggs and hot sauce together a large shallow dish.
- Step 3: Give each catfish fillet a nice egg bath. Step 4: Then toss them in the seasoned batter. Let them chill on a baking sheet. Put the catfish in the fridge for 10-15 minutes.
- Step 5: Heat your oil (about 4 inches deep) in a dutch oven, pot or deep fryer over medium-high heat until you hit 350 – 375 F (170 C to 190 C). Fry in batches until golden brown. Step 6: Remove and let the excess oil drip off on racks or paper towels. Let it rest for at least 5 minutes before serving.
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
How to Store and Reheat: Fridge: Just be sure to put your Southern fried catfish in an air-tight container or ziploc bag. It will keep about 2 days. Freezer: f you would like to store your fish for longer, you can freeze the leftovers for up to a month. Reheating: Allow the catfish to come to room temperature while you preheat the oven to 350 degrees. Place the catfish on a baking sheet and bake for 10-15 minutes (or until heated through). Either use the oven or the air fryer so you can keep that crispy exterior.
Ingredient Substitutions: - Catfish Fillets: Go for fresh farm-raised fillets which are available in most grocery stores too! You can grab whole, catfish steaks or nuggets too. Also if fresh isn't available, frozen works great too!
- Yellow Cornmeal: Grab fine so the grit doesn't become too hard to chew.
- All-Purpose Flour: Replace that all-purpose flour with a 1:1 ratio gluten free flour if you need.
- Salt: Back in the day, we used seasoned salt but I find that using kosher salt instead allows me more freedom in building my spice blend myself.
- Cayenne Pepper: Feel free to lower this amount if you want. If you don't have cayenne, just a few red pepper flakes will work just fine.
- Paprika: Smoked is my preference. No smoked paprika? Grab regular.
- Large Eggs: If you run out of eggs, you can easily use buttermilk.
- Hot Sauce: Feel free to leave out if you don't want too much spice.
- Oil: Any neutral oil like vegetable, peanut or canola works here. They have high smoke points so they won't burn at high temps. Don't you dare grab the olive oil. It ain't fit for this.
Recipe Tips: - Fresh is Best: Avoid any fish that has a fishy odor y'all. Fresh catfish should smell like clean water and be firm. Trust me, the odor is an indication of old, ill-tasting fish, and it tastes just as bad as it smells.
- Pat it Dry: Before you dredge, pat the catfish with paper towels to remove as much extra moisture as possible. This will help create a perfect crispy coating.
- Shake it Off and Let it Set: After you dredge, shake off any excess batter and let it set so it doesn't fall off in the oil.
- Heat it Up: A temperature of at least 350-375 F is ideal for frying y'all. If the temp is too low, the fish will soak up the oil and get soggy. If it's too hot, the crust will burn before that fish even cooks.
- Don't Overcrowd the Oil: Fry in batches so you don't lower the temperature of the oil and make soggy fish. A deep fryer is great for deep fried catfish and or cast iron skillet is definitely the move for pan-fried catfish.
- Drain on a Wire Rack: Add a baking sheet lined with paper towels under the wire rack so it soaks up the grease that falls. It's gonna keep it super crispy.
- Serve Right Away: Now don't let it sit too long. It's best served up 5-10 minutes after frying while its still super crunchy and hot.
Serving Suggestions: - Southern Fish Fry: Serve this up classic soul food style with french fries, coleslaw and sweet tea.. Add the lemon wedges, hot sauce and tartar sauce ready boos.
- Fry Feast: Once you get frying, you might as well keep going. Serve up a fried feast filled with fried shrimp, fried pickles, fried onion rings, and fried okra. That's some good eatin!
- Chicago Style: Now y'all know Chicagoans will tell you that fried catfish and spaghetti go together like peanut butter and jelly. And they are right! Serve that garlic bread on the side too.
- Southern Sunday Supper: Serve this along with collard greens, candied sweet potatoes, Southern baked macaroni and cheese and Southern cornbread. And don't forget the soul food sweet potato pie.
- Country Breakfast: Serve a fried catfish fillet over a bed of grits and flaky biscuits and get your entire life! Make the cheesy grits if you want something even more decadent.
- Cajun Vibes: My Louisiana folks can get down on fried catfish too. It's got a whole new personality when you dip it in remoulade and serve along with red beans and rice, dirty rice, and beignets. Or serve it up like this po' boy!
Recipe Help: When is the oil ready to fry catfish? You want your oil to reach a temperature of 350F-375F (175C) degrees. You can also test your oil by adding the end of a wooden spoon to the oil. If it bubbles around the handle, it's good to go. Also a tiny toss of breading into the oil can be an indicator. If it sizzles and rises to the top of the oil, its ready to fry in.
How long do I need to fry the catfish? About 2-5 minutes each side will do it boos. But this will depend on the thickness of the fish fillets.
Can I reuse the oil I fried catfish in? Yep boos! Just strain it once its cooled and store it in a sealed container. Use up in a few weeks.