Southern Catfish Recipe

Learn how to fry catfish that's just the right amount of crispy but still moist and flaky inside. It's a true southern classic

This southern catfish recipe gives you that classic crispy crust and flavor you crave.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 223kcal

Author Rachel Ballard

Ingredients

1 pound catfish fillets, thawed about 5 fillets
1 egg
1/2 cup milk
3/4 cup cornmeal
1/3 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
oil for frying see note 1

For sandwiches

buns of your choice
tartar sauce

Instructions

Pat the catfish fillets dry with a paper towel and set aside.
In a medium shallow dish, add the cornmeal, flour, salt and pepper and stir to combine. Set aside.
In a second bowl, beat the egg and milk.
Add the oil to a depth of 2 to 3 inches in a large, heavy 10-inch skillet, leaving at least an inch of space from the top of the skillet.
Over medium high heat, begin to bring the oil to 375 degrees. Bread your fish while you wait.
Working with one piece of fish at a time, dip the fish first into the cornmeal, pressing the mixture on well, then into the egg/milk mixture then back into the cornmeal. Set the fish aside to rest while the oil heats. Repeat with the remaining fillets.
When the oil is hot, add one piece at a time and fry until golden on one side--about 4 minutes, then turn and fry the second side. Make sure not to over crowd your pan, leaving 1-2 inches between the fish.
Transfer the fish to paper towels to cool slightly. Serve warm on buns with tartar sauce if desired.

Notes

Note 1: Oil should be 2 inches deep in the frying vessel of your choice. If deep frying, fill your deep fryer to the level directed by the manufacturer.

Oil can be peanut, canola, vegetable, or refined coconut.

Nutrition