Easy Fried Catfish Recipe

Fried Catfish brings daydreams of crunchy, finger-licking fried delight. My mouth waters at the thought of that first bite: the delicious crust giving way to soft, flaky fish. There's nothing quite like seafood fried with fresh lime and served with tartar sauce.

In the South, Catfish is a popular source of protein that is low in fat and calories. Farmed Catfish is also a sustainable and clean source of omega-3 fatty acids. Even though frying fish isn't the healthiest option, you still get most of its health benefits (and a delicious meal).

How To Fry Catfish

Fried Catfish is relatively easy. It is as simple as buying fresh fish, making a well-seasoned crust, and developing some frying skills. From start to finish, this recipe takes no more than an hour to complete.

Here's how to do it:

-Use fresh fish

Avoid fish that smells fishy; Fresh fish should smell like clean water. The smell is an indication of an old, bad-baiting fish. I prefer steaks, but you can use anything for this recipe, from whole Catfish to catfish steaks. It comes down to preference.

-Heat the oil to the correct temperature.

If you have yet to invest in one, it's time to buy a deep-fry thermometer. Heating the oil to the correct temperature ensures that the batter will create a barrier between the oil and the fish. If the temperature is too low, the fish will absorb the oil. If the temperature is too hot, the outside will burn before the fish is cooked.

-Do not accumulate oil

be patient. Put 2-3 pieces of fish in the oil at a time. Overcrowding the fryer will lower the oil temperature and make the fish soggy. Note. You can deep fry this or sauté it in a cast iron skillet.

-Set up a wire stand

I'm sure you're familiar with the classic plate piled on top with paper towels used to absorb the fat. While this may be a tried and true method, I've devised a better way. Place a metal cooling rack on top of a sheet pan and set it to the side of the frying pan. Once out of the fryer, drop the fish there and prepare for the crunchiest fish ever.

Can we store Catfish?

The fried Catfish will keep in the refrigerator for about two days. If you want to store fish for longer, you can freeze leftovers for up to a month. Just be sure to put the fish in an airtight container or zip-top bag.

To reheat, allow the Catfish to come to room temperature while preheating the oven to 350 degrees. Place the Catfish on a baking sheet and bake for 10-15 minutes (or until thoroughly heated). Ovening is the best way to preserve that crispy exterior.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings

Ingredients

cornmeal and adjust
1/2 tsp lemon pepper
1/4 tsp paprika
2 tsp hot sauce
1 lb catfish fillets
1/2 tsp black pepper
2/3 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 tsp cayenne pepper
Two large eggs
lemon wedges, tartar sauce, and hot sauce for serving
1 1/2 tsp seasoned salt up to 2 teaspoons/ taste the seasoned

Instructions

In a brown bag or ziplock bag, add cornmeal, flour, salt, pepper, cayenne pepper, lime pepper, and paprika, and shake to combine.
Whisk together the eggs and hot sauce in a deep pie plate or large shallow bowl.
Add each fillet to the beaten eggs on both sides, then add to the cornmeal bread, shaking well to coat well. Place the fillets on the lined baking sheet. Repeat with each slice.
Leave the fish in the refrigerator for 10-15 minutes and then take it out.
In a large Dutch oven, saucepan, or deep fryer, pour about 4 inches of oil and heat it over medium-high heat until the temperature reaches about 340 degrees.
Working in batches, fry the fillets until golden brown, then remove and drain on racks or paper towels.
Cool for 5-10 minutes, then serves with lemon and chopped parsley.

Nutrition

Calories: 136kcal | Carbohydrates: 13g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 508mg | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg