Go Back
–+ servings
Fried catfish

Fried Catfish (Southern Style)

Author: Larry White
Crispy Southern-style fried catfish without the cornmeal.
5 from 28 votes

Simplify this Recipe on Google AI
Print Recipe Pin Recipe
Servings: 4 People
Prep Time: 20 minutes
Cook Time: 28 minutes
Course: Main Course
Cuisine: American

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.
 

Nutrition

Calories: 333kcal | Carbohydrates: 39g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 190mg | Sodium: 406mg | Potassium: 552mg | Fiber: 2g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Fried catfish, Southern fried catfish
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!