Description
Crispy southern fried catfish brings classic Southern comfort straight to dinner tables across America. Home cooks can quickly prepare this golden-brown seafood dish with simple pantry ingredients and traditional deep-frying techniques.
Ingredients
Scale
- 2 lb/907 g fresh catfish filets
- 1.5 cups/355 ml yellow cornmeal
- 1 tsp/5 ml all-purpose flour
- 1 tsp/5 ml onion powder
- 1 tsp/5 ml garlic powder
- 1 tsp/5 ml Accent
- 2 tsp/10 ml Creole seasoning or seasoned salt
- 0.5 tsp/2.5 ml lemon pepper
- 0.5 tsp/2.5 ml dry crab boil (optional)
- Canola oil for frying
Instructions
- Seasoning Preparation: Whisk cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow mixing bowl to create a uniform, flavorful coating for the catfish.
- Oil Heating: Pour vegetable oil to a 1-inch depth in a deep cast iron skillet, bringing the temperature to a precise 350°F using a digital cooking thermometer for consistent frying.
- Catfish Preparation: Thoroughly pat catfish fillets dry with paper towels to maximize crispiness and ensure optimal seasoning adherence.
- Coating Process: Dredge each fillet in the prepared cornmeal mixture, pressing gently to achieve complete coverage, then shake off excess coating to prevent clumping during frying.
- Frying Technique: Submerge coated fillets in hot oil, maintaining consistent temperature, and fry for 3-4 minutes per side until achieving a golden-brown exterior and tender, flaky interior.
- Final Presentation: Transfer fried catfish to a wire rack lined with paper towels to drain excess oil, then plate immediately with lemon wedges and chopped parsley for a fresh, vibrant garnish.
Notes
- Manage Moisture Carefully: Pat catfish fillets completely dry to ensure a crispy, golden-brown crust that adheres perfectly to the fish.
- Temperature Precision Matters: Use a digital thermometer to maintain oil at exactly 350°F, preventing soggy or burnt results and guaranteeing perfect frying every time.
- Seasoning Secret: Mix dry ingredients thoroughly to create a uniform coating that delivers consistent flavor and crunch across each fillet.
- Oil Draining Technique: Use a wire rack with paper towels to remove excess oil, keeping the catfish crisp and preventing a greasy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 430
- Sugar: 0 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg