Fried Catfish Recipe

When it comes to Southern cuisine, nothing beats the crispy, flavorful delight of fried catfish. Whether you’re an experienced home cook or a novice in the kitchen, this recipe guarantees a delicious meal that’s perfect for family gatherings, summer cookouts, or any occasion where comfort food is a must. The magic lies in the perfect combination of cornmeal breading and spices that give each fillet that crispy, golden crunch. Let’s dive into the details of this classic dish.

Ingredients

To recreate this Southern staple, gather the following ingredients:

• Dry Mix:
  • 1 ½ cup fine yellow cornmeal
  • ¼ cup all-purpose flour
  • 1 ½ tsp kosher salt
  • 1 ½ tsp smoked paprika
  • 1 tsp garlic powder
  • ¾ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp lemon pepper
  • ¼ – ¾ tsp cayenne pepper (adjust to taste)
• Wet Mix:
  • 3 large eggs
  • 2 tsp hot sauce
• Fish:
  • 1 lb catfish fillets
• To Serve:
  • Lemon wedges
  • Tartar sauce
  • Extra hot sauce (for the heat seekers)

Instructions

1. Prepare the Dry Mix:
   Combine cornmeal, flour, salt, smoked paprika, garlic powder, onion powder, black pepper, lemon pepper, and cayenne in a brown paper bag or a large Ziploc bag. Shake well to mix all the spices evenly.
2. Prepare the Wet Mix:
   In a deep pie plate or a large shallow bowl, whisk together eggs and hot sauce until smooth.
3. Bread the Catfish:
   Coat each catfish fillet in the egg mixture, ensuring both sides are covered. Transfer to the bag of seasoned cornmeal breading, shake liberally to coat well, and shake off any excess coating. Place each coated fillet on a parchment-lined baking sheet.
4. Rest the Fillets:
   Let the coated fish fillets rest for 10-15 minutes. This step allows the breading to adhere well and prevents it from falling off during frying.
5. Heat the Oil:
   Fill a large Dutch oven, pot, or deep fryer with about 4 inches of oil and heat over medium-high until the oil reaches 350-360°F.
6. Fry the Fillets:
   In batches, carefully lower the fillets into the hot oil, ensuring not to overcrowd the pot. Fry each side for 2-5 minutes, depending on the fillet size, until golden brown and crispy. Remove and drain on a wire rack over a baking sheet lined with paper towels.
7. Serve and Enjoy:
   Allow the fried catfish to cool for 5-10 minutes. Serve with lemon wedges, tartar sauce, and extra hot sauce. For a perfect Southern experience, add hush puppies and a sprig of parsley.

Cooking Details

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Calories: 350 kcal per serving
• Yield: 4 servings

This fried catfish recipe is the ultimate treat that delivers flavor, texture, and comfort in every bite. Experiment with your own dipping sauces and sides to make it your signature dish!