If you’re craving something crispy and flavorful, this Easy Southern Fried Catfish Recipe is just what you need. With its golden crust and tender, flaky fish inside, it’s a dish that’s sure to please. Plus, we’ve included some handy air fryer tips to make this classic dish a little lighter without sacrificing that delicious crunch. Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and satisfying.
Steps
- Heat oil in a heavy skillet, preferably cast iron, filling it to about half an inch up the sides. Warm the oil on medium-high until it reaches 350°F, using a thermometer or testing with a bit of dry breading to check readiness.
- Preheat your oven to 200°F and place a cookie sheet with a wire rack on top inside to keep cooked fillets warm.
- While the oil is heating, soak the catfish fillets in milk or buttermilk to tenderize them.
- Combine cornmeal, flour, and spices in a shallow dish to create the breading mixture, adjusting the seasoning to your preference if desired.
- Once the oil reaches the correct temperature, lightly salt the catfish fillets and dredge them in the breading mixture, shaking off any excess.
- Carefully place the fillets into the hot oil, frying them for 2 to 4 minutes until golden brown, then flip and cook for an additional 2 to 4 minutes depending on thickness.
- Transfer cooked fillets to the oven to keep warm while you continue frying the remaining fish.
- Serve the catfish immediately with your choice of hot sauce, cole slaw, and hush puppies for a traditional Southern meal.
Ingredients
- crusted fried catfish:
- 4 to 6 catfish fillets (approximately 1 to 2 pounds)
- 1 cup milk or buttermilk
- Salt
- 3/4 cup fine cornmeal (avoid coarsely ground cornmeal)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon celery seed
- Oil for frying (preferably peanut oil)
Nutritional Values
Calories: 2660 | Fat: 152g | Saturated Fat: 32g | Cholesterol: 584mg | Sodium: 1756mg | Carbohydrates: 136g | Dietary Fiber: 12g | Sugars: 12g | Protein: 180g | Vitamin C: N/A | Calcium: 412mg | Iron: 8mg | Potassium: 3956mg
FAQ
- What is the best type of oil to use for frying catfish?
- Peanut oil is recommended for frying catfish due to its flavor-enhancing properties. Alternatively, lard can be used for an even richer taste.
- Can I use any type of cornmeal for the breading?
- It is best to use fine, white cornmeal for the breading to avoid a gritty texture. If this is not available, regular cornmeal mixed with a little flour will suffice.
- What can I serve with fried catfish?
- Traditionally, fried catfish is served with coleslaw and hush puppies, which are fried cornmeal dumplings. A side of hot sauce is also commonly included.
- How can I keep the fried catfish crispy after cooking?
- To maintain crispiness, keep the fried catfish in a preheated oven at 200°F while you finish cooking the remaining fillets.
- What are some alternative fish options if catfish is unavailable?
- If catfish isn’t available, you can use thin fillets of other fish such as tilapia, bass, flounder, walleye, perch, rockfish, croaker, or black seabass.
Tips
- Ensure the oil temperature is around 350°F to avoid soggy, greasy catfish. Use a deep fry thermometer if necessary, and consider peanut oil for added flavor.
- Opt for fine, white cornmeal for the breading to avoid a gritty texture. If unavailable, mix regular cornmeal with flour for a smoother finish.
- Season the breading to your preference, whether with your favorite spice mix or a classic like Old Bay or lemon pepper.
- Keep the cooked catfish warm in a 200°F oven on a wire rack to maintain its crispiness while you finish frying the rest.
Equipment
- Cast Iron Skillet – Essential for frying as it holds heat well and maintains a consistent temperature.
- Deep Fry Thermometer – Useful for accurately measuring the oil temperature to ensure proper frying.
- Wire Rack – Needed to keep the fried catfish crispy while it stays warm in the oven.
- Metal Spatula – Helps in safely flipping the fish without breaking the fillets.
