One of my family’s favorite meals is this crispy Southern Fried Catfish recipe. I’m from the American South and love our traditional breading, but this version is just as good without cornmeal.
If you’re looking for another southern-fried fish with a cornmeal breading, try my fried bluegill. Or take a look at my collection of fish recipes for more dinner ideas.
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.
INGREDIENTS FOR THE BREADING
- All-purpose flour – The base of the breading. It creates the main crust and helps the seasoning stick to the fish.
- Cornstarch – The crunch maker. It lightens the coating and helps it fry up extra crisp without getting heavy. (Potato starch works the same way.)
- Dried thyme – Adds a light and bright herbal note.
- Dried oregano – Gives a deep “savory” backbone, especially good with catfish.
- Black pepper – Provides the bite and heat that makes fried fish taste like fried fish.
- Smoked paprika – Adds color and a subtle smoky depth.
- Garlic powder – Garlic is an absolute must with fried fish.
- Onion powder – Rounds out the garlic and adds to that classic fried fish flavor.
- Salt – Seasons the breading and the fish after it’s fried. I like a finer-grained salt with fried foods.
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.
Coat in breading and Egg Wash: Coat the fish in the breading mixture and then the egg wash.
Coat in Breading Again: Shake off the excess egg wash and completely coat the catfish in the breading a second time.
Fry the Fish: Heat the cooking oil to 350 degrees F and fry on both sides until golden brown.
Season: Place the fried catfish on a wire rack and season with salt and pepper 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. When I’m starving, I place the fish on top of fried cornbread for an open-face fish sandwich.
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.
More Fish Recipes
Lastly, if you try this fried catfish, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Fried Catfish (Southern Style)
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
Instructions
- 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.
NOTES
- Dipping Sauce: Try serving with my homemade southern tartar sauce.
- Regulate the oil temperature: Hold the oil at 350°F. If it drops, the crust can turn soft and greasy. Fry in small batches, letting the oil recover between batches.
- Don’t trap steam: After frying, rest catfish on a wire rack (not paper towels) so the crust stays crisp. Salt immediately.
- Make-ahead breading: Bread the fish up to 2–3 hours ahead, keep on a rack in the fridge, uncovered.
- Avoid muddy flavor: Trim any visible catfish fat before breading.
1 thought on “Fried Catfish”
Another good one!