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Fried Catfish
Fried Catfish
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious crispy catfish fillets with seasoned cornmeal crust. Perfectly tender fish with a satisfying crunch. Serve with slaw, tartar sauce, and your favorite sides.
Ingredients:
  • 4-6 catfish fillets, about 1-2 pounds
  • 1 cup milk or buttermilk
  • Salt
  • 3/4 cup fine cornmeal (do not use coarsely ground cornmeal)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon celery seed
  • Oil for frying (use peanut oil if you can)
Instructions:
  • In a heavy frying pan, preferably cast iron, pour enough oil to come 1/2 inch up the sides of the pan. Heat the oil over medium-high until it reaches 350°F. Test with a little dry breading - if it sizzles immediately, it's ready. Alternatively, use a deep fry thermometer to check the temperature. Preheat the oven to 200°F and place a wire rack on a cookie sheet inside.
  • Submerge the catfish in luscious milk or tangy buttermilk while the oil heats up.
  • Combine the cornmeal, flour, and spices to make the breading. Feel free to use your preferred seasoning as a delicious alternative. Transfer the mixture to a shallow dish for coating.
  • Once the oil reaches 350°F, season catfish fillets with salt, coat in breading, and fry until golden brown (2-4 minutes per side). Use a metal spatula to flip and cook for another 2-4 minutes. Monitor heat to adjust as needed.
  • To maintain the crispiness of the catfish fillets, transfer them to the oven to keep warm while cooking the remaining pieces. Serve the fried catfish immediately with hot sauce, cole slaw, and hush puppies once all fillets are cooked.

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