Can I use frozen catfish fillets?

Yes, but make sure to thaw them completely in the refrigerator overnight and pat them very dry before seasoning. Any excess moisture will prevent proper coating adhesion and cause splattering in the hot oil.

Why is my fried catfish not crispy?

The most common culprits are oil that's not hot enough, excess moisture on the fish before coating, or letting the fried fish sit on a plate instead of a wire rack. Make sure your oil is at 350°F and your fish is thoroughly dried before dredging.

What's the best oil for frying catfish?

Peanut oil is traditional and has a high smoke point, but vegetable or canola oil work great too. The key is using a neutral-flavored oil with a smoke point above 400°F to handle the high cooking temperature.

How can I tell when the catfish is done without a thermometer?

When done, the fish should be opaque and flake easily when tested with a fork. The coating should be golden brown and crispy. For thin fillets, 3-4 minutes of frying is typically sufficient.

Classic Southern Fried Catfish Recipe

Name: Classic Southern Fried Catfish Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Cuisine: Southern
Ingredients: 2 pounds catfish filets; 2 teaspoons old bay seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 cup all-purpose flour; 1/2 cup yellow cornmeal; 2 large eggs; 1/2 cup buttermilk; 1 tablespoon hot sauce; Oil for frying

Description

A crispy, golden Southern fried catfish that’s bursting with flavor! This comfort food classic is seasoned with a mix of spices for a perfectly balanced taste, coated in a crunchy cornmeal crust, and fried to perfection. A quick and easy recipe that’s perfect for fish lovers and can be customized to suit your taste buds.

Ingredients

Units Scale

For the Fish

2 pounds catfish filets
2 teaspoons old bay seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper

For the Coating

1 cup all-purpose flour
1/2 cup yellow cornmeal

For the Egg Wash

2 large eggs
1/2 cup buttermilk
1 tablespoon hot sauce

For Frying

Oil for frying

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Instructions

Prepare the Oil
Preheat a deep fryer or a Dutch oven filled with 4 inches of oil to 350°F. This ensures the fish will fry evenly and have a crispy crust.
Dry the Fish
Pat the catfish filets dry with paper towels and set them aside. Drying the filets removes excess moisture to help the coating stick better and ensures a crispy texture when frying.
Prepare the Seasoning Mix
In a small bowl, mix together old bay seasoning, garlic powder, onion powder, kosher salt, and black pepper. Generously season the fish on both sides with this spice mix.
Prepare the Coatings
- In one large shallow bowl, combine the remaining seasoning mix, all-purpose flour, and cornmeal. Stir to combine evenly.
- In a separate large shallow bowl, whisk together eggs, buttermilk, and hot sauce until well mixed.
Coat the Fish
- Take one catfish filet at a time and dredge it in the flour and cornmeal mixture, shaking off any excess.
- Dip the coated filet into the egg wash, ensuring it’s fully coated. Allow excess liquid to drip off.
- Return the filet to the flour and cornmeal mixture for a second coat. Shake off excess and place the coated filet on a sheet tray. Repeat this process for all filets.
Fry the Catfish
Gently lower one filet at a time into the preheated oil. Fry for 3-4 minutes, or until golden brown and the internal temperature reaches 145°F. Flip the filet if needed, ensuring even cooking. Keep an eye on the fish, as it cooks quickly.
Drain and Keep Crispy
Once fried, move the cooked fillets to a paper towel-lined plate to remove excess oil. Then, transfer them to a baking sheet fitted with a wire rack to maintain their crispiness.
Serve
Serve the fried catfish with lemon wedges and your favorite dipping sauce for a complete Southern meal.

Notes

The nutrition information does not account for the oil absorbed during frying.
Adjust the recipe to fit your serving needs; it can be doubled or halved as needed.
This recipe freezes well; store leftover cooked catfish properly for future use.
For best frying results, use a pot with deep sides if a deep fryer is unavailable.
You can substitute catfish with other thin, flaky fish, such as tilapia or snapper.

Nutrition

Serving Size: 1 filet
Calories: 320kcal
Sugar: 1g
Sodium: 520mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 23g
Cholesterol: 95mg