Fried Catfish
User Reviews
5
Fried Catfish
Description
Catfish filets are first salted and soaked in buttermilk to tenderize and adhere the breading. A dry coating mix contains cornmeal, all-purpose flour, seasoned salt, paprika, black pepper, and cayenne pepper to create a flavorful crust when fried.
The fish is fried in peanut or vegetable oil heated to 350–365°F, cooking each piece for 4 to 8 minutes until golden and crispy. The combination results in a crunchy exterior wrapping a moist interior.
Leftovers keep well refrigerated for 2–3 days and crisp best when reheated in an air fryer. The catfish can also be frozen for up to 2 months, then reheated in an oven or air fryer instead of microwaving to maintain texture.
Cutting filets lengthwise into strips is recommended for smaller pieces with more crust. Serving suggestions include using the fried catfish for Po'boy sandwiches with remoulade sauce.
Ingredients
- 1-2 pounds catfish thawed if previously frozen (4-6 filets, farm-raised, filets
- 2 teaspoons kosher salt
- 1 cup buttermilk
- 1 cup cornmeal yellow
- 1/2 cup all-purpose flour
- 2 teaspoons seasoned salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- peanut oil for frying, or vegetable oil
Instructions
- Sprinkle the catfish filets with kosher salt on both sides. Place the seasoned filets in a shallow dish or resealable bag and cover with the buttermilk, turning to coat. Set aside to soak while preparing the rest of the ingredients and oil, or transfer to the fridge for up to 8 hours to marinate.
- Combine cornmeal, flour, seasoned salt, paprika, black pepper, and cayenne pepper in a large resealable ziplock bag. Whisk or toss to evenly disperse spices.
- Heat 1/2 to 1 inch of oil in a large cast iron pan or skillet over medium-high heat until it reaches 350 to 365 degrees F.
- Remove the catfish from the buttermilk soak 1-2 pieces at a time, letting excess buttermilk drip off. Transfer the catfish pieces to the bag of seasoned cornmeal and flour, seal, and toss to coat well. Transfer to a plate and repeat with the remaining fish pieces and coating.
- Carefully add catfish pieces to the hot oil, working in batches so as not to crowd the pan. Fry for 4-8 minutes, flipping halfway through, until golden brown on the outside and cooked through in the middle. The cooking time will depend on the thickness of the fillets. Be sure to watch the heat as the fish fries so you can adjust up or down to keep the oil temp in the 350 to 365 degree F range as much as possible.
- Transfer the fried catfish to a baking sheet lined with a wire rack and place in a warm oven (225 degrees F) while frying the remaining catfish pieces.
- Serve with coleslaw, hush puppies, french fries, and lemon wedges or other sides.
Notes
- Store leftovers in an airtight container in the refrigerator for 2–3 days and reheat in an air fryer at 370°F for 5–7 minutes to crisp.
- Frozen fried catfish can be kept for up to 2 months; thaw overnight in the fridge and reheat in an air fryer or oven for best texture.
- Use a wire cooling rack to drain excess oil without losing crispness, better than paper towels.
- Cut large filets lengthwise into strips before breading and frying for smaller, crispier pieces with more coating.
- The recipe adapts well for catfish Po'boy sandwiches topped with remoulade sauce as an alternative serving idea.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 2502mg | 104% |
| Potassium | 588mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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