Aug 30

FRIED CATFISH

Updated: Sep 16

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One of my family's favorite meals is this crispy Fried Catfish recipe. I'm from the American South and love our traditional breading, but this version is just as good without cornmeal. But if you are in the market for a fish with a cornmeal coating, try my fried bluegill.

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Tips For Frying Catfish

Trim the Fat. If you know anyone who had a bad experience eating fresh catfish fillets, it was more than likely because of a muddy flavor. This off-putting taste is in the fish's fat. Trim this away for the cleanest-tasting fish possible.
Fry at the Right Temperature. To avoid a soggy piece of fish, fry at a consistent heat that's not too low or too hot. For this breading, the best temperature for frying fish is at 350 degrees F.
Choose the Best Frying Vessel. Whether pan frying or deep frying, there are a few things to remember. Try not to crowd the pan or fryer. This can sometimes cause the oil's temperature to drop significantly, creating a mushy crust.
Choose a heavy-bottomed pan such as a cast iron skillet or Dutch oven when cooking on your stovetop. These vessels will retain heat better and not develop hotspots on the bottom cooking surface, which can lead to burning.
And always remember not to overfill your pans or fryers with oil, as this will cause the hot oil to overflow when cooking.
Make Ahead and Freezer Friendly. The catfish filets can be breaded a few hours ahead of time. The best way to do this is to place fillets on a wire rack fitted into a baking tray. This will create airflow around the fillets and eliminate any excess moisture.
Once breaded, they can be layered between sheets of parchment paper, placed into an airtight container, and frozen for up to two weeks. It's a good idea not to thaw the fish before frying. For best results, fry in smaller batches to prevent soggy fish.

HOW TO MAKE FRIED CATFISH:

Trim the Fish: Trim away any fat from the fish and cut them into your desired portions.

Combine Breading Ingredients: In a bowl, add the all-purpose flour, cornstarch or potato starch, thyme oregano, black pepper, paprika, salt, garlic, and onion powder. Stir well to combine.

Make the Egg Wash: Add the eggs and milk to a bowl and whisk until smooth.

Bread the Fish: First, coat the fish in flour mixture. Second, completely submerge the fish in the egg wash. Third, coat the fish once again in the flour mixture.

To Fry: Heat the oil to 350 F degrees F and fry on both sides until golden brown. Place on a wire rack and season with salt right away.

Classic Sides for Fried Catfish:

You can eat fried catfish on its own or serve it with a few of my favorites, such as southern tartar sauce, hush puppies, collard greens, and cole slaw.

Recipe Variations:

No Cornstarch? Try potato starch or rice flour for a crispy crust.
Dairy-Free. Replace the cow's milk with coconut, almond, or other non-dairy milk.
Fillets or Nuggets. Cut the fish into bite-sized pieces to make excellent catfish nuggets.

Looking for more recipes? These are a few of my favorites:

FRIED CATFISH

Prep Time: 20 Minutes

Cooking Time: 30 to 40 Minutes

Servings: 4 to 6

Author: Larry White

INGREDIENTS

1 pound catfish, skinless and trimmed of fat
oil for frying (canola oil, peanut oil, or other high smoke point oil)

For the Breading

2/3 cup all-purpose flour
2/3 cup cornstarch
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons ground black pepper
1 1/2 teaspoons smoked paprika
3/4 teaspoons garlic powder
3/4 teaspoons onion powder
1/2 teaspoon salt (plus more for seasoning after cooking)

For the Egg Wash

3 eggs
1/4 cup milk or buttermilk

DIRECTIONS

Add a few inches of vegetable oil to a large, high-sided frying pan or fill your deep fryer to the manufacturer's recommendations.
Heat the temperature of the oil to 350 degrees F.
Add all of the breading ingredients to a bowl. Stir until combined and set aside.
In another bowl, add the eggs and milk. Whisk until they are smooth and combined.
Coat the catfish pieces in the flour mixture.
Dip the catfish into the egg wash mixture. Then, dredge fish with the flour mixture one last time.
Cook until golden brown on both sides and cooked through.
Place on a wire rack fitted with a baking sheet or lined with paper towels to let the excess oil drip. Season immediately with fine-grain salt.
Serve warm with hot sauce, tartar sauce and lemon wedges.