Classic Fried Catfish
This recipe details how to make classic fried catfish with a seasoned cornmeal crust. Fillets are coated in a mixture of cornmeal, flour, and spices, then deep-fried until golden and crispy. It's a quick and flavorful dish, perfect served hot.
Equipment
- 1 Deep fryer or large heavy-bottomed pot For frying
- 1 Shallow dishes or plates For breading station
- 1 Tongs or spider For handling fish in hot oil
- 1 Wire Rack Set over Paper Towels For draining fried fish
- 1 Thermometer Optional, for checking oil temperature
Ingredients
Main
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1/4 teaspoon garlic powder to taste
- 6 4 ounce farm-raised catfish fillets
- 1/4 teaspoon salt
- vegetable oil
Instructions
- Combine yellow cornmeal, all-purpose flour, 2 teaspoons salt, ground red pepper, and garlic powder in a shallow dish.
- Pat catfish fillets dry with paper towels and season them lightly with 1/4 teaspoon salt.
- Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350-375°F (175-190°C). Ensure there is enough oil to submerge the fish.
- Dredge each catfish fillet thoroughly in the cornmeal mixture, ensuring it is evenly coated.
- Carefully place 2-3 fillets (depending on pot size) into the hot oil using tongs or a spider, ensuring you do not overcrowd the pot.
- Fry for 4-7 minutes per side, or until golden brown and cooked through, turning once if necessary.
- Remove the fried fish from the oil using tongs or a spider, allowing excess oil to drip back into the pot.
- Place the fried fillets on a wire rack set over paper towels to drain.
- Repeat with remaining fillets.
- Serve hot.
Notes
Ensure your frying oil is at the correct temperature (around 350-375°F or 175-190°C) before adding the fish to achieve a crispy exterior and evenly cooked interior without being greasy. Do not overcrowd the fryer; fry fish in batches to maintain oil temperature and prevent the fish from steaming. Season the fish fillets lightly with salt *before* dredging for better flavor penetration. Drain fried fish on a wire rack to keep the bottom from getting soggy.