How to Deep Fry Catfish
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
12 mins
-
Servings
5 servings
-
Calories
487 kcal
-
Course
Main Course
-
Cuisine
American
How to Deep Fry Catfish
Report
Easy, fast and delicious recipe for how to deep fry catfish. Complete instructions
Share:
Ingredients
- Enough Oil to cover filets by several inches
- 5 lbs catfish filets
- ¼ Cup white flour
- ¼ Cup yellow cornmeal
- 1 tbs Old Bay seasoning
- 1 pinch cayenne pepper
- ¼ tsp salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oil on the stove/burner until it reaches a temp of 375.
- While oil is heating, mix up the batter by mixing the flour, cornmeal, Old Bay, Cayenne, Salt and Pepper together with a fork.
- When oil reaches temperature, coat a single filet well with the batter and then tap it lightly to remove any extra coating. Gently lower into the oil. The fish should begin to fry with enthusiasm in the oil immediately. If it does not, remove and allow the oil to heat more thoroughly. If your pan is large enough, you can add another filet and allow it to begin frying as well.
- Your filet is done when it floats and is a dark golden color. Remove from the oil and place on a paper towel lined plate. Allow oil to reheat before adding another piece of fish to the oil.
Notes
- SUBSTITUTIONS
- FISH
- FLOUR
- YELLOW CORNMEAL
- OLD BAY
- Buy your catfish from your local seafood market if possible. If that isn't possible, then purchase frozen filets from the grocery store.
- When purchasing fish, understand that each whole catfish will yield two filets and a few small pieces. You'll need to use these in the next day or two. Each pound of whole fish will equal about ½ lb of filet meat.
- Look for the whole fish to have glassy eyes to know if it is fresh or not.
- If using frozen filets, allow them to defrost in the refrigerator before frying and DRY THEM VERY WELL WITH PAPER TOWELS BEFORE FRYING.
- See list for possible substitutions.
- Use a deep and heavy frying pan or stock pot for frying your fish. The idea is that you want the vessel to hold heat well and at a steady temperature.
- Allow enough oil to cover the fish filet by several inches.
- Never crowd too many filets in the cooking pan together because this will decrease the temperature of the oil and may take it out of the frying temperature range. You'll end up with soggy fish. Just be patient and only fry one or two pieces at a time.
- Whiting
- Any other type of fish you prefer
- Wondra
- Bisquick
- Self Rising or All Purpose Flour
- Any type of cornmeal, regular or self rising will work.
- Season All Salt (Use this instead of the Old Bay PLUS the salt).
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
11g
(4%)
Protein
76g
(152%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Cholesterol
263mg
(88%)
Sodium
312mg
(13%)
Potassium
1663mg
(48%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
257IU
(5%)
Vitamin C
3mg
(3%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 76g | 152% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 263mg | 88% |
| Sodium | 312mg | 13% |
| Potassium | 1663mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
